While out grocery shopping this weekend…my roommate and I both made it abundantly clear that we were craving burgers. Now, she’s a carnivore…and I’m a vegetarian…but she loves veggie burgers…especially when I make them out of real ingredients…fresh…not frozen…not a patty of artificial preservatives and more chemicals than a science lab holds.
Which…makes me incredibly happy!
I’m heading to Chicago this weekend…nothing major…just RUNNING IN THE CHICAGO MARATHON…that’s all. So, I’m trying to use up as much of my produce that will inevitably go bad while I’m out of town. So…I had a brilliant moment of brilliance while out running 4 fast miles this morning. Because…when I run…I think about food. And I thought…purple sweet potato…and some sort of bean from the pantry. I have cans and varieties, folks. When you’re a vegetarian…this happens. So…after returning home and taking a shower…I got to work in the kitchen creating my base for my veggie patties that I would form upon returning home from work. A sit in the fridge might actually help the mixture, yes?
I seasoned it up with paprika, cumin, salt, onion powder, and a little hit of black pepper. That’s where the smokiness comes from. The rest…well…see for yourself…
Recipe: Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burgers
Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burger (with a side of homemade beet chips)
2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes (I used purple sweet potatoes, but you can use any variety)
1 cup chickpeas (garbanzo beans), drained and rinsed
2 garlic cloves, minced
1/3 cup gluten-free bread crumbs (I used Southern Homestyle Gluten-Free Corn Flake Crumbs)
1/3 cup flour (I used Better Batter Gluten-Free All Purpose)
1 large egg, lightly beaten
1-1/2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon salt
Directions:
Pierce the potatoes (I used 2 large) all over with a fork and place on in the microwave on a paper towel. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove the potatoes and slice them in half, allowing them to cool enough so that you can scoop out the flesh.
In a large bowl, coarsely mash beans with a fork. Add the sweet potatoes and mash together. Add in the cumin, paprika, onion powder, spices, salt, pepper, minced garlic, egg, breadcrumbs, and flour. Mix together until combined.
Refrigerate the mixture for 15-20 minutes or all day while you’re at work (like me). This will help make it easier to form them into patties…but they still can be quite messy. Trust me. then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
Heat a large skillet over medium heat and add 2 tablespoons coconut oil (or olive oil).
Remove the mixture from fridge and form into 8 equal patties. Once the skillet is hot, place the patties in the pan and allow to cook on one side for about 5-6 minutes. Make sure it has a nice crust on that first side before carefully flipping it over and allowing to cook for another 5-6 minutes.
Toast buns if desired. I toasted the gluten-free hamburger buns I picked up from my local allergen-free bakery, Annie May’s Sweet Café.
Assemble the burger with your favorite toppings and enjoy!
I served mine with homemade beet chips.
Yum!
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These burgers can be a bit crumbly…but they are so packed with flavor. I loved the smokiness brought on by the paprika. And the sweet potatoes and chickpeas definitely made a nice base for this patty. All it took was a little binder and my favorite toppings (kale, caramelized onion, and avocado slices)…and dinner was an epic burger of vegetarian awesomesauce. I also made a vegan roasted garlic sriracha aioli to top off the burgers. DELICIOUS!
I am so glad I have 6 more of these patties in my freezer. They were truly fantastic. A lot of flavor in each bite. That’s how veggie burgers should be done. They were a bit crumbly…but on the whole…a total win.
I know what you’re thinking. You’re thinking…”Squash…again?” Heck yeah. It’s the time of the year where my CSA bin is inundated with squash. It’s unstoppable. You can’t stop it. You just have to embrace it, find new ways to eat it, and then enjoy the fruits of your labor.
In this case…that’s exactly what I did.
This is the second time my CSA bin has thrown delicata squash my direction. I copped out last time and chopped it, steamed it, then threw it on a broccoli crust pizza. But this time…I really wanted to experience the delicata squash. So, I went hunting on Pinterest (because…hello!) and happened across a recipe originally posted on the blog Peanut Butter & Peppers, which focuses on health, fitness, and good food. As delicata squash was not something that came up a lot on Pinterest…and I had the squash and goat cheese…I figured I could at least wrangle up a pomegranate (or 2…because I love pomegranate) and give this recipe a try.
Tonight…was that night. And below…is said recipe.
Recipe: Baked Delicata Squash with Pomegranate and Goat Cheese
Baked Delicata Squash with Pomegranate and Goat Cheese
1/8 tsp cayenne pepper (optional, but highly recommended)
2 tbsp. pomegranate arils
1/2 oz goat cheese
Directions:
Preheat oven to 375 degrees
Line a baking sheet with aluminum foil, spray with cooking spray.
Wash delicata squash, cut off the ends.
Slice squash in 1/2″ pieces. With a spoon take the seeds out.
Place the squash in a bowl and toss with olive oil, cinnamon, salt, and cayenne pepper.
Place squash on the prepared baking sheet.
Bake for 10 minutes, flip the squash and bake for another 10 – 12 minutes or until fork tender and skin slightly blistering.
Place squash on a plate and top with pomegranate arils and goat cheese.
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This dish is a flavor explosion. You have the sweet creaminess of the roasted winter squash. Then you have the sweet tang of the pomegranate arils. And then that savory, rich flavor of the goat cheese. The cinnamon and cayenne pepper give it this nice warmth (not heat, but warmth)…with just the right amount of sweetness. It all balances out and comes together right on the plate.
As I was eating, the only fault I could find was that there wasn’t more of it. This is a fantastic dish…and very nutritious too. Clean eating, once again, for the win!!
I’m sure any winter squash would be a good stand in, but the delicata squash made for a beautiful, and more importantly, delicious plate.
It’s Monday again. And you know what that means, right?
It means I use the rice I cooked up last week for Monday…until the world got loopy…and enjoy another quick Indian meal from Tasty Bite. That’s what it means. Why? Because it’s the night I come straight home from work, feed myself quickly, change into my running clothes and then head out to get at least 3 miles in with my friends at my local running store.
I’m currently tapering…3 miles would have been ideal. Except we did something different tonight, and Patrick (he’s tricksy), somehow got me to climb Dog Hill in Cherokee Park twice. TWICE! I hate dog hill…but he said, as we entered Cherokee Park…let’s make this the start of one loop, so we’ll go all the way around and then when we come back around we’ll head back to the store. Um…okay? I guess. Regardless…I was one of three people who did it.
During taper.
Bad. Bad me.
But…one thing that wasn’t bad was my dinner. In fact, I was once again blown away by the authentic flavor and taste that Tasty Bite puts into each of their entrees. Since I love Indian food with a passion, then I want my Indian food to be good. I want it to taste like Indian food. And Tasty Bite accomplishes just that. It’s incredible how good these little microwavable pouches actually are. I continue to be impressed, surprised, and happy with my meal.
Today was a new flavor for me. Today’s pouch introduced me to Spinach Dal. Dal is lentils. So, if you like lentils and spinach…well…this is a great opportunity for you to combine the two into one. The Tasty Bite Spinach Dal entree is spinach that has been cooked down and combined with yellow lentils. This forms an amazing sauce that is packed with nutrients and protein. These two components are accented with a variety of spices (including ginger, garlic, sugar, chilies, turmeric, cinnamon, cumin, and pepper) as well as water, tomatoes and onions. What emerges is this great green spinach-y sauce with tons of flavor, seasoned to perfection, with yellow lentils swimming throughout. The texture is great. The taste is superb. You’ll be blown away by it. I hoovered mine down, which isn’t always a good thing to do before going for a run, but I was hungry…and loving every bite.
Nutritionally speaking, the Tasty Bite Spinach Dal is a powerhouse of nutrients. One serving is half of the pouch, which dishes up only 100 calories and 5 grams of fat. One serving also provides 480 mg sodium and 2 grams of sugar. Not too shabby for a shelf-stable item, right? And one serving will give you 3 grams of fiber and 3 grams of protein as well.
Once again, Tasty Bite exceeds all expectations and wows me once again with their bold flavors, their ability to replicate Indian food to perfection, and just how easy they are to prepare. Just a 90 second zap in the microwave and serve. Add it over rice, eat it on its own or add it to a meal to change it up or turn it up a notch. I saw a recipe on their Web site where someone placed Spinach Dal on a pizza crust. Sounds delicious, yes?
The possibilities are endless…and taste oh, so good!
If I am out of town or at the gym, that is my preferred station. I might be a gluten-free vegetarian, but I love food. And I love to learn about food. And, even more, I love to learn new ways to cook food. Lucky for me HULU airs a few Food Network shows, and one evening my roommate and I tuned into an episode of The Barefoot Contessa. I know, a lot of people don’t like Ina that much, but sometimes the things she does with food is awesome. And on this particular episode…she was making risotto. The difference was, she was not going to stand over a pan on a stove, stirring and stirring and stirring as the rice worked its way to the perfect texture.
Nope. She was going to bake it.
BAKED RISOTTO!! Who would have thought that would work?
I changed up the original recipe to be vegetarian and make use of what I had in the kitchen, which meant I even (God forbid) took out the use of the white wine. I didn’t have any on hand. I include some sauteed fresh portobello mushrooms as well.
Recipe: Baked Parmesan Risotto with Peas and Portobello Mushrooms
Baked Parmesan Risotto with Peas and Portobello Mushrooms
Place the rice and 4 cups of the vegetable broth in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
While it bakes, clean and chop your portobello mushrooms (if using). Place a pan over medium heat and add olive oil. When the olive oil is heated, add the portobello mushrooms and a dash of salt and saute until the mushrooms are lightly browned on each side. Remove from the heat and set aside.
Remove the risotto from the oven, add the remaining cup of vegetable broth, the Parmesan, butter, salt, and pepper.
Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and mushrooms and stir until heated through.
Serve hot.
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I couldn’t believe how beautifully this actually worked out. Honestly. It was amazing. The rice was fluffy and soft. The risotto itself had that thick risotto feel to it. The cheese melted beautifully and really helped give it that added bit of creaminess. I didn’t even miss the wine. And by sauteing up the mushrooms, I gave the risotto a little meatiness. The seasoning was good, but if you are using a good Parmesan cheese, I recommend maybe cutting back slightly on the salt that is added.
My roomie loved this dish and was so happy we had leftovers. I even took a serving in to a co-worker because I had mentioned I was making it for dinner, and he had been having a rough week. When I saw him later that day, he said it was SO good. It made me happy.
So, if you love risotto but don’t want to slave over a hot stove to make it…give this recipe for baked risotto a try. I think you’ll be more than pleased with the results. As for me…I think I will forever bake my risotto in the future. So much easier and much better results.
A couple of years ago, you never would have caught me buying a spaghetti squash or even cooking with squash. For as much as I could remember, growing up, I disliked squash. Wouldn’t touch it. Hated the taste. Hated the texture. Hated everything about it. Did. Not. Want.
But when I signed up for my CSA bin, before I knew I could swap out items…squash season came around and my bin was being inundated with different varieties of the vegetable. And there I was…not wanting to let anything go to waste.
Now…whenever I get a squash I do a happy dance of joy. I have learned that tastes can change over time and now squash is one of my favorite things to prepare. There are so many different varieties of squash and so much that can be done with them because of that. This is one rockstar of a vegetable, that’s for sure.
One of my favorite varieties of squash is the spaghetti squash. I love it. I have made so many different meals with the inner strands of the spaghetti squash, even substituting it for pasta noodles. But when my CSA bin recently delivered a small spaghetti squash to my door…I wanted to do something outside of the box. With a little Google-foo and a recipe from a blog called Chocolate & Carrots…I was able to do just that. I baked my spaghetti squash…shredded it with a fork…then topped it off with a lightened up, gluten-free alfredo sauce.
Recipe: Spaghetti Squash Alfredo
Gluten-Free Spaghetti Squash Alfredo
Servings: 2
Time: Prep 10 minutes; Cook 1 hour
Ingredients:
1 spaghetti squash
1 tablespoon unsalted butter
3 cloves garlic, finely minced
2 tablespoons flour (I used Better Batter Gluten-Free All-Purpose Flour)
1 cup of milk (I used unsweetened almond milk)
1 tablespoon reduced fat cream cheese (I used Daiya Deliciously Dairy Free Cream Cheese Style Spread)
1 cup grated melty cheese like Parmesan (I used Dill Havarti Cheese…because that’s what I had)
1/4 cup grated mozzarella or Parmesan, for topping
Directions:
Bake your spaghetti squash as usual. There are so many ways to bake a spaghetti squash…in the oven or the microwave. But I cooked mine by slicing the squash in half and removing the seeds and pulp. On a baking sheet, I placed the squash rind-side up and slid it into a 375°F oven for about 40 minutes. After 40 minutes, I removed the squash from the oven and used a fork to break up the spaghetti squash strands inside of the spaghetti squash casing.
While the squash is baking…make the sauce.
In a small sauce pan over medium heat, melt the butter.
Whisk in the garlic and cook for 1 minute, until fragrant.
Whisk in the flour until combined.
Slowly whisk in the milk until it is combined and there are no lumps.
Keeping the pan on the heat, whisk in the cream cheese.
Remove the pan from the heat and whisk in the cheese until it has melted.
Evenly distribute the sauce to both halves of the spaghetti squash and stir.
Top with the remaining cheese and place the halves under a broiler for a minute or two, until the top becomes a light brown.
Serve immediately with pepper, red pepper flakes, or hot sauce.
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I discovered that the next time I choose to make this dish, I definitely want to use a stronger cheese. While I love Dill Havarti for a cheese, it really wasn’t made for an alfredo sauce. It melted just fine, but the flavor profile needed a bit more of a boost. I recommend a Gouda cheese or an extra sharp cheddar. Something with a little bite behind it.
All that being said, regardless of the use of mild cheese, I found that I absolutely LOVED this dish. It was nutritious and filling all at the same time. The spaghetti squash paired well with the lightened up alfredo sauce. And I found topping it with a little heat from red pepper flakes and a dash of my favorite hot sauce just gave it that little extra kick. It’s optional…but amazing. My roommate preferred hers with just some grated Parmesan cheese on top.
If you are looking for a new way to enjoy a spaghetti squash…or are just now being introduced to the vegetable…give this recipe a try. It takes a little time to prep the squash…but the end result is always worth it.
Yes…you read that title right. This is a pizza crust…made out of broccoli. Hey…I’m doing this whole clean eating thing, and while I love a real (gluten-free) pizza crust as much as anyone else, sometimes you just want to think outside the pizza box and try something new. And since it’s getting to the point where I always have broccoli in my CSA bin…well…instead of doing a typical cauliflower crust (if you can call that typical)…I decided to give it a go with one of my favorite veggies…broccoli.
It’s a little bit of work, but it’s a beautiful and nutritious alternative to standard pizza crust. I make mine with vegan cheese do to lactose intolerance, but regular cheese works just as well. Don’t mock it until you try it:
1 cup grated mozzarella cheese (I use Daiya mozzarella shreds)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon nutritional yeast (optional…but I highly recommend it)
1 large egg
Directions:
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Chop the broccoli into florets (try to remove the stems) and place them in the large bowl of a food processor. Pulse for about 30 seconds, just until all of the florets have been cut down into very fine crumbs. You should have about 3 cups of crumbs.
Transfer to a microwave safe bowl, cover, and microwave on high for 4 minutes. Remove and let cool slightly.
Transfer to a clean tea towel (not paper towels because they will shred). Wrap the broccoli bits up tightly in the towel and wring all the water out over the sink. There is actually quite a bit of water in the broccoli, so keep wringing to get out as much water as you can. This will help keep the crust from crumbling.
Combine dried broccoli with the cheese, basil, oregano, salt, pepper, nutritional yeast, and egg. Use your hands (that’s it…get a little dirty) to mix everything together.
Transfer the mixture to the prepared baking sheet and form into a 10-inch thin circle. Bake in preheated oven for 10-11 minutes.
Once crust has precooked, remove from the oven and top with whatever toppings you like. For this particular pizza, I topped mine off with slices of fresh red tomato, caramelized onion, chopped yellow pepper, chopped avocado and topped it off with goat cheese.
Return to oven and bake for another 15-20 minutes.
Remove from oven and serve.
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As you can imagine, this crust doesn’t keep very well so you’ll want to eat the entire thing that day. So either share with a friend of come to dinner hungry. Cheese, herbs and fresh veggies made up my entire pizza and it was super delicious. You won’t even miss the actual crust. Honestly! This has become one of the meals my roommate begs me to make. It’s a good thing we get lots of broccoli.
Of course it is. In fact, this coming Friday I’m heading out to my favorite Indian restaurant here in town with my roomie and my friend Jenn because we are prepping for the trip to Chicago early Saturday morning for my marathon. Pardon me while I freak out a wee tiny bit here. Or a lot. Take your pick.
Ahem.
Unfortunately, I don’t make enough money to afford to feed (see what I did there?) my Indian food habit. Nope. I’m a poor, starving, soon-to-be marathoner who loves to eat but can’t always justify the means. And, I grew up eating Indian food thanks to my neighbors who were from India. I loved being invited to eat dinner with them because the food was so different and seasoned so different than what I was used to. It was love at first bite…and continues that path.
So, when I get a hankering for Indian food…or it happens to be a Monday when I need a quick bite before speeding over to my fun run group after work, well, I turn to Tasty Bite. Because they bring Indian food to my kitchen in the easiest form possible. Yep. A microwavable pouch.
Don’t turn your nose up at the microwave. It has its uses…aside from blowing things up or making butter get everywhere when you’re just trying to soften it…
You can’t mock something until you try it. And you’ll want to give Tasty Bite a chance. Especially if you like Indian food. The flavors are so authentic. And all the ingredients…they’re natural, not over processed or made of chemicals. You will recognize every single one of them printed on that little yellow pouch of curried goodness in your grocery store. Peace of mind…and delicious food? Yep…it is possible. Very possible.
Two weeks ago…because I’m behind…yes…two weeks ago, I used the magical microwave powers to heat up and create a delicious pre-run meal…with the help of Tasty Bite. And this week’s flavor…Aloo Palak.
Those of you unfamiliar with Indian cuisine, Aloo Palak is simply potatoes and spinach that are simmered together with onions, tomatoes and spices. What might these spices be? Well…ginger, garlic, sugar, chilies, and turmeric. That’s not so scary, right? Exactly! And the best part is…it all comes together beautifully.
Now, don’t judge me, because I admit I double-starched this meal. I cooked up two servings of jasmine rice to serve this entree over. It’s not necessary, but I do love having rice with my Indian food. So…potatoes and rice. Consider it…carbing up for the 3 mile run I was going to be doing.
Double starch or not…Tasty Bite’s Aloo Palak is delicious. It’s filling. It’s mild…meaning it won’t bother your tummy if you eat and run like I do. I love my spicy food, believe me…but not 30 minutes before I go for a 3 or more mile run. Yeah…not good. But…this one…the potatoes beef it up. The spinach is creamy and just makes a great sauce for the potatoes to bed in. The tomatoes and onions give it a sweet and savory feel. The spices…they give it that Indian flare. When you eat Indian food, you want it to taste ethnic. You want to feel like you are in India. This little pouch of gluten-free, vegan, kosher, culinary goodness delivers that flavor. No questions asked. It’s a little taste of India…straight out of your microwave. No passport required. Just a spoon. Or a fork. Whatever you wish.
I loved this. I wish I had eaten the whole pouch myself. But…I don’t want the roomie to starve either…so I share.
Let’s talk nutrition, since I already covered ingredients. A serving is 1/2 of the pouch of Tasty Bite Aloo Palak. This dishes up 100 calories and 3 grams of fat. Each serving will give you 400 mg of sodium and 3 grams of sugar. That’s not bad for something packaged. And you get dished up 3 grams of fiber and 3 grams of protein as well. In addition, this meal is cholesterol free and trans-fat free. Love it.
If you are unfamiliar with Indian food and don’t want to risk a trial with a local restaurant…make Tasty Bite your first stop. If you love Indian food, but just can’t justify yet another meal out at your favorite place…make Tasty Bite your next option. Honestly, Tasty Bite is one of the best heat and eat meals out there…and they do Indian food right. Transport yourself to Indian food awesomeness in just 90 seconds. Grab a spoon…and dig in.
They are one of my favorite go-to comfort foods. Seriously. And so easy to make too. Put anything inside with the cheese of your liking and you have yourself a gourmet sandwich good for breakfast, lunch, and yes…even dinner.
Cheese and I don’t always get along though. But that is where vegan and lactose-free cheeses come into play. Granted, most of the time, these cheese alternatives lack in the stretchy, ooey-gooey nature of cheeses. But, over time, it is something you do get used to. Not saying I don’t miss it…but…you work with what you are given.
That being said, not too long ago, Daiya introduced their slices of vegan cheese, perfect for sandwiches. I mean…perfect. Now, it took awhile for these to hit the market around here, but I spotted them at Whole Foods. And, while I had wanted to start with the cheddar flavor, they were out of that one, so I grabbed the Daiya Deliciously Dairy Free Provolone Style Slices to have on my grilled cheese sandwich I intended to make for dinner on…my birthday. Yes…my birthday. This also means you can tell I am about a month behind on my blogging. Trips and a busy training schedule do that. But I’m catching up…kinda.
First of all, I love that these slices come in a resealable package. YES!! No need to dig out a storage bag to ziplock around the container. Nicely done, Daiya. I also love the promise that these slices will stretch and melt like real cheese. And that they taste like real cheese. It was enticing…and I really wanted to try them. So, on my birthday, with no money in the budget to go out and plenty of food in the pantry, fridge and freezer to use, I did up a gourmet grilled cheese sammie (complete with spinach, tomato, and yes…Diaya Provolone Style Slices) with a heaping side of steamed corn from my CSA bin. Hey…no one said that the birthday dinner had to be fancy. And, I have gotten amazing reviews of my grilled cheese sandwiches. I have finally mastered the art of making them without burning one side. The key…I don’t distract myself with too much else in the kitchen while making them.
While I won’t go as far as to say that the Diaya Provolone Style Slices melted and stretched like real cheese (not even close!), the taste had that nice sweetness that provolone provides. I was so incredibly happy with the way it flavored the sandwich itself. A little buttery golden crust on the outside of my gluten-free bread, some sweet cheese, and healthy vegetables sandwiched in between…gourmet grilled cheese it was. The flavor of the cheese itself once again has that distinctive Daiya cheese flavor. It doesn’t taste plastic-y like some vegan cheese, but it does have that distinctiveness to it that if you take a bite, you know at once you are eating Daiya cheese. And I love Daiya. I wish it had really melted and stretched as the packaging promises, but in the end, all I can ask for is a safe and delicious cheese alternative. And that’s exactly what these slices are.
Daiya Deliciously Dairy Free Provolone Style Slices are made up of filtered water, tapioca starch, palm fruit oil, expeller pressed non-GMO canola and/or safflower oil, coconut oil, pea protein isolate, natural vegan flavors, vegetable glycerine, brown rice syrup, sea salt, xanthan gum, lactic acid (for flavor) carrageenan (NOOOOO!!!!), titanium dioxide (naturally occurring mineral), and vegan enzyme. So…again…not a huge chemistry experiment, but not all-natural either. Then again, it’s vegan cheese…how natural can it be?
Nutritionally speaking, a serving of Daiya Deliciously Dairy Free Provolone Style Slices is one slice of cheese. This one slice will serve you up 70 calories and 5 grams of fat. Each slice is also cholesterol-free, sugar-free, and contains only 85 mg of sodium. One slice does not provide any fiber to your diet and only 1 gram of protein.
These are definitely not a bad option for the lactose intolerant or those who are vegan and gluten-free. These Provolone Style Slices are lactose-free, gluten-free, casein-free, and soy free. They do make a great alternative to cheese if you find your system unable to handle the real stuff, as mine sometimes does. Diaya is one of my favorite companies to turn to for allergen-free vegan cheese alternatives. And I appreciate all the effort they put forth to make sure their products remain top-of-the-line. It’s why I continue to return to their variety of cheese-y good products time and time again. Another win, Diaya!
A gluten-free and dairy-free gourmet grilled cheese made with Daiya Provolone Style Slices!
It’s an important day. And not just because it’s International Talk Like A Pirate Day.
It’s important…because it’s my birthday.
And this year I was turning the big double 3. Yes. I don’t mind my birthday or getting older. It’s one of my favorite days…even though most of the time I do nothing really to commemorate it. But this year…I decided to enjoy the delicious offerings of two of my favorite, local, gluten-free businesses, both of whom went above and beyond to make the occasion more than special.
It all started on the day before my birthday when my roommate and I took a longer lunch from the office and headed down to Frankfort Avenue in Louisville, Kentucky to pick up the birthday cake we ordered from Annie May’s Sweet Café. Now…by now most of you know that my local running store nicknamed me Wonder Woman last year. It’s stuck. And I mean…stuck! I get called Wonder Woman more than I care to admit. It’s flattering. I love it. Wouldn’t change it for the world.
Well, back when Annie May’s Sweet Café started showing off some of their custom cakes they were making, I told them they were definitely doing a special cake for my birthday this year. They replied on their Facebook page…”How about a Wonder Woman cake?” (See…my reputation precedes me). I was totally all about it. They actually made a simple birthday cake for me last year too (strawberry cake with a vegan chocolate ganache), which is how I found out about them…and how they won me over in the first place (that and the apple cider donuts we bought when we picked up the cake…just sayin’.). The cake was amazing. So, naturally, as it is my belief that no matter how much you love to cook and bake…you should never have to make your own birthday cake…we hit them up again this year. And, per their suggestion via their Facebook page months and months ago…I thought…I think I should have a Wonder Woman cake.
As we are in Annie May’s Sweet Café every Saturday morning if we are in town for their delicious breakfast offerings…that Saturday we went ahead and placed the cake order (and a soft pretzel order for Soft Pretzel Wednesday) to pick up on Wednesday around lunch time. My roommate asked what kind of cake I wanted. I’m not big on cake…and I like simple. So…this year I went with a vegan vanilla cake with vegan vanilla icing. And yes…WONDER WOMAN!
On Wednesday, when we showed up to pick it up, I was blown away. Kenna does the cake decorating and she did fantastic. I made sure I told Annie May that whenever possible (and I told Kenna when I saw her the following Saturday morning!). Seriously…I couldn’t have been happier with the way it turned out. The Wonder Woman logo was PERFECTION!! I mean, Kenna nailed it!! And the cake…SO delicious. The flavors were vibrant. The icing was sweet and meshed well with the vegan vanilla cake layers. Four layers…of cake-y goodness. And this from a girl who isn’t big on frosting or cake. How about that? I was SO happy with this cake. It was a 6-inch round cake that we got 12 good-sized portions from. I was in sugar-rush heaven. And happy to devour it all. Well, I had some help from Cathy (the roomie), Harry, and Laura.
But…here is the cake in all it’s gluten-free and vegan wonder (woman):
Honestly…I have yet to have anything I didn’t like from Annie May’s Sweet Café. So…even if you don’t have food allergies…get over there. My friend Greg (not food allergic at all) would definitely direct you to their gluten-free Double Fudge Brownies. Me? I say…their allergen-free Chocolate Chip Cookies. Or…honestly…EVERYTHING!! Support local businesses!! I will continue to support this one.
HUGE thanks going out to Annie May, Kenna, and the rest of the staff who continue to show the world (or at least the Louisville area) just how good and delicious gluten-free can be!!
But…the birthday celebrations didn’t stop with a cake. Nope. Not for 33. Not ever.
Very randomly, about two weeks out from my birthday, I went over to the Facebook page of my favorite local (and gluten-free) food truck, Sweet ‘N’ Savory, and commented that I would love them forever if around my birthday, at one of their outings, if they could offer a Crepe Suzette, as it has always been one of my favorite types of crepes. I was told that they would be happy to cater a private event for me, featuring a 3-course meal, for only $20/person. I needed to make sure that I would have a decent enough crowd for them, and started asking my closest friends if anyone was interested. Most everyone I knew was free on the Sunday, September 22, and said they would be happy to come and celebrate with good eats. I was thrilled. And I went ahead and set it up with Richard and Ashley, the fantastic owners of the food truck.
They found a location, at Louisville’s The Beer Store in NULU. This turned out to be a perfect setting as they had a patio for seating and the side door was opened so we could trek out to the food truck to place our orders, return our plates, and all that good stuff. Guests could also imbibe in beers of any kind (SO MANY) or sodas or water…or whatever else they could find inside. It was a hit. I ended up having 10 of the 12 guests show up to the shindig, so that wasn’t bad at all. Very pleased. Although totally missed the ones who were unable to make it.
It was a very diverse crowd, but they all came hungry and they all socialized and blended well. YAY!!
So, what did Sweet ‘N’ Savory cook up for my special day? An amazing menu that every guest raved about and devoured. No one left hungry. In fact, we were all completely stuffed. But it was a good kind of stuffed. Trust me.
The menu, as I mentioned, was 3 courses: appetizer, entree, dessert (like Chopped…but without the surprise basket of ingredients!).
For the appetizer round, Sweet ‘N’ Savory prepared two of my favorite gluten-free vegetarian crepes: Caprese and Veggie Caponata. You could either get one large one of your choice, or one of each in a mini-crepe form. I totally forgot to take a picture of mine, but I went with one of each in the mini-form. What a way to start out. Everyone raved about them…especially the Veggie Caponata. That seemed to be the crowd favorite (and mine as well!!). It was the perfect way to start off the feast that day. We were given plates and a ticket and when we were done with the appetizer, all we needed to do was walk the plates and ticket back out to the truck, hand them over, and they would get to work on the entree.
The entree…is super special. Awhile back, Sweet ‘N’ Savory took part in a food truck event called Cluster Trucked. Each truck served up food that wasn’t their normal fare. For the event, Sweet ‘N’ Savory did gluten-free ravioli. And I fell in love with them all over again. For my event, they were dishing up two different varieties of ravoili. Once again, you could either get a full serving of one version, or split the difference and try both. The options: Butternut Squash, Ricotta, and Sage Ravioli topped with a Brown-Butter Sage Sauce or Four-Cheese Ravioli topped with a Red-Pepper Cream Sauce. When I was at Cluster Trucked, I had the Four-Cheese with Red Pepper Cream Sauce. I am in LOVE with that red-pepper cream sauce. I want to beg for the recipe. Seriously. But at my party, I was all about the Butternut Squash, Ricotta and Sage Ravioli with the Brown-Butter Sage Sauce. They had told me all about this one prior to the event and that was all I wanted. Observe:
Sweet ‘N’ Savory’s Gluten-Free Butternut Squash, Ricotta and Sage Ravioli with a Brown Butter Sage Sauce
I made a fantastic choice. The ravioli was so rich and creamy. The pasta itself was melt-in-your-mouth good. The sauce…so much flavor. The filling…it doesn’t get better than butternut squash (a personal favorite) with ricotta and sage. Honestly. I fell in love with the way this entire dish just danced across my taste buds. Savory. Rich. Delicious. I was in food heaven. I think I might have hoovered this up and licked the plate. It’s possible. For real. For being a gluten-free crepe food truck, they totally rock the ravioli. That is NO joke!
Following the dinner portion of the meal…naturally is something that hits that sweet tooth. And, per my request, Sweet ‘N’ Savory offered up a Crepe Suzette. What is a Crepe Suzette? It’s a crepe with sugar that has Grand Marnier poured over it, and then is ignited. Flaming food! The alcohol in the liqueur evaporates and what emerges is a thick, caramelized sauce. I first had a Crepe Suzette in Denver, Colorado a couple years back and I fell in love with it. So it was nice that they took an extra step to provide this for me at my request. Along with the crepe, they offered some of their famous and delicious gluten-free gelato…either (my personal favorite) Salted Caramel or Vanilla.
They attempted to light the crepes tableside, but the wind wasn’t cooperating. Points for trying!! That being said…CREPE SUZETTE FTW!! There is a reason this is one of my favorite sweet crepes to devour…er…eat. It’s sweet…it has brilliant flavor to it…and it’s still light. So it isn’t too much. I, naturally, paired mine with the Salted Caramel gelato. Best choice ever!! It paired so well with the Crepe Suzette. So, while this is not something that usually graces their menu, I was so glad when they offered this just for my little event. Heaven was in the form an amazing dessert crepe that day. Topped off with delicious gelato. YUM!
Sweet ‘N’ Savory’s Gluten-Free Crepe Suzette
I am eternally grateful for both Annie May’s Sweet Café and Sweet ‘N’ Savory Food Truck for helping to make my birthday so special this year. Everything they gave me was awesome. And no one would have guessed any of it was gluten-free. Because these places make food that is just that amazing. No one was disappointed and everyone commented on how good everything was.
Birthday win. Done with a little local flair.
And check out these beautiful people who came out to celebrate and enjoy good food, good conversation, and good times. I love them all!
Me & My Gang (from left and looping around to right): Kelsie, Cathy, Harry, Harold, Michael, Judi, Natalie, Me, Justin (Not pictured: Greg (he’s taking the photo) and Maureen (who hid from the camera))
With our California girls needing to return to work…and since we were sort of already out that way…and sort of missed out on our usual journey to Denver, Colorado in April due to my roomie’s teammate…Cathy and I decided that we would take that journey to Colorado. I admit, for much of the planning stages, tacking on the Denver portion was a nightmare…but we got it all worked out. And with that, we got to spend Wednesday through Sunday in beautiful Colorado.
There is so much to do and see in Colorado…and we’ve been here enough times that we have our favorites that we wouldn’t miss out on…ever. But, we also had our sights on some new adventures, both with friends and with food.
So…here’s how a gluten-free vegetarian eats while in Colorado!
Zamparelli’s Italian Bistro – Lafayette, Colorado
Zamparelli’s Italian Bistro, Lafayette, Colorado
It was our first day in Colorado. After landing at the Denver airport and getting our rental car (free upgrade to the Toyota Prius), we hit the road for our drive up to the Boulder, Colorado area. We were staying at the Boulder Twin Lake Inn, where many a famous runner has spent the night. I was thrilled. I was hoping maybe I was in the room Shalane Flanagan stayed in so that I could channel some of her speed. The inn is actually owned by runners, which is why it is popular with runners. Well, after getting checked in, we were starving…so Cathy and I made a short little drive to Lafayette, Colorado. Our Find Me Gluten-Free app had directed us toward a place called Zaparelli’s Italian Bistro…and it had many gluten-free options. Including…gluten-free pizza. Which, mind you, I was thrilled about, as I was doing my long run the following morning around the area the inn was located in…a full 12.5 mile run. Pizza was just the thing I needed.
Wanting to try something we couldn’t get anywhere else, we decided to get a Gluten-Free Johnny V’s Vegan Pie ($15.00). It just sounded intriguing…and, as I said, the toppings were different from anything we’d been able to get out anywhere else. Order in. At Zamparelli’s…the gluten-free crust is a $2.00 upcharge, but when you have to eat gluten-free, what are you going to do? The gluten-free pizza is a 12-inch pizza crust…and in this case…it is topped off with a garlicky white bean spread, roasted red peppers, caramelized onions, sauteed spinach, roasted mushrooms, artichoke hearts, and a spicy salsa rosa. Is your mouth watering yet? Mine was just reading the description. I liked that it was vegan…no cheese to upset my delicate stomach as it sometimes does. Also important with that long run looming.
The pizza was delivered and boy…did it look and smell amazing. It tasted just as good as it looked too. The white bean spread acted as the base, instead of a tomato sauce. The roasted red peppers elevated a lot of the flavor, especially when paired with the caramelized onion. Sweet and savory. Very delicious. But the star, believe it or not, were the artichoke hearts. That just brought all the other toppings together. Fantastic. The crust was really good. Not undercooked, but done to perfection. It was a thin crust without being a cracker crust, which I appreciated. I was quite happy with this meal and my roommate and I walked out of there satisfied, full, and quite happy.
The Buff Restaurant – Boulder, Colorado
The Buff Restaurant, Boulder, Colorado
I first heard about The Buff Restaurant on Man vs. Food. They are best known for their “Saddlebags” which are pancakes that are stuffed with either bacon, sausage or ham, and then topped off with two eggs. They are massive, mind you. Like…steering wheel size. So much more of the menu now has a gluten-free option available (including the Saddlebags…except being vegetarian…not for me)…but I had just done a 12.5 mile run and I was wanting some protein.
I ended up getting one of the omelettes. In fact, I went with the Veggie Omelette ($9.50). This thing is, honestly, the size of my head. But…full of delicious veggie goodness. This particular omelette comes packed with broccoli, mushrooms, tomatoes, spinach and onions, with a touch of blended cheddar. Along with this massive egg-splosion of goodness (see what I did there?), you get a side of their potatoes…or you can upgrade to the fruit for just $1.00 more. I wanted my carbs…so I stuck with the potatoes. And, with it came a slice of gluten-free toast. YUM! As I was in need of some caffeine, I ordered a Café Au Lait with almond milk ($3.50). It was just the hit I needed, especially since the cup it came out in was, again, the size of my head. I think I was wired for much the rest of the day. But it was good.
So was the food for that matter, but I already knew that. I’ve been eating at The Buff for three years now. I make a trip to Boulder specifically to eat there and go to the Celestial Seasonings factory. Honestly. I do. It’s the truth. The eggs are always done to perfection. The toast is crispy and never burned. I love it with their homemade jam. SO delicious. And the potatoes…they are my favorite way to consume carbs. Seasoned to perfection. Done with that bit of crisp on the outside and that soft center. I ate mine with hot sauce. The omelette too. HEAVEN…on a plate. Which I demolished, mind you. I ate every last piece. I was full for the rest of the day.
St. Bon’s Café – Highlands Ranch, Colorado
St. Bon’s Café, Highlands Ranch, Colorado
Around 5 p.m. after my massive breakfast, however, the tummy was starting to get a case of the rumblies. And my roommate had researched the perfect solution for said problem. We were now down in Denver for the remainder of our stay and it just so happened that Denver is the home of a 100% gluten-free deli and bakery. Seriously.
St. Bon’s Café was an absolute nightmare to get to. And we were getting hungry and cranky as we made our way through rush hour traffic on a Thursday night. Our GPS got us down to the right area, but had so much trouble actually getting us to the store. I finally looked it up on my iPhone and managed to get us there. But it was about 30 minutes before they were going to close. It was a good thing we already had an idea of what we wanted to eat…because we were cutting it close.
That being said, the owner, Kurt Fulwider, was behind the counter and ready to take our orders. He told us not to worry about it. He had a meeting he needed to get to across town and already called to say it wasn’t happening and that he would be late. So…we ordered…not just dinner…but a dessert to split. More on that after I tell you about our sandwiches.
For me…I wanted The 3 Wisemen Panini on the house made Rosemary Thyme Focaccia ($7.99). The 3 Wisemen is a basic caprese sandwich. It’s freshly sliced tomatoes, basil leaves and mozzarella. Cathy went with her favorite…something cheesy…opting for The Trinity Panini on the house made Basil Garlic Focaccia ($7.99). This sandwich is stuffed full of three different cheeses…creamy havarti, sharp white cheddar, and smooth meunster. We decided we could split a dessert and I had my heart already set on the Blasphemous Bread Pudding ($3.99), which was a gluten-free bread putting with a delicious custard and dark chocolate. With our orders now paid for, we settled at a table until they were ready.
Let me tell you…the wait wasn’t bad…and the food was fantastic. Absolutely FANTASTIC! I fell in love with the rosemary thyme focaccia. The flavors meshed so well with the fixings in my sandwich. The basil was so fresh and so fragrant. The mozarella was melt-in-your sammie good. And the tomatoes were ripe, and didn’t bleed juice all over my bread. The focaccia was toasted in the panini press to perfection, giving that nice golden crispiness to each bite. I was in love with this sandwich. Cathy tried a piece and said while she loved hers…she really loved the bread on mine.
As for that sinful dessert…oh…yeah. It was rich…creamy…and beyond blasphemous. This was a sin to eat. The custard was rich and creamy, but not overly heavy. The dark chocolate…melt my heart to pieces…so good. It paired so well with the custard. I was so happy when eating this. So very happy. I sort of want to recreate it for myself. If possible. It’s worth a try. Yep…that good. Mouth watering…sinfully…satisfyingly…perfect for when you are PMS-ing or any other time because you just need some chocolate dammit…good!! I hope I can get back here when I’m in Denver in May. It must happen.
Coquette’s Bistro and Bakery – Colorado Springs, Colorado
Coquette’s Bistro & Bakery, Colorado Springs, Colorado
I love crepes. LOVE them. With the exception of my local food truck, I normally can’t have them. I don’t have a good crepe pan to do them myself…nor would they come close to what Sweet ‘N’ Savory can cook up for me in their food truck. Normally when I am in Colorado, I would go to La Creperie Cafe in Denver. But…they closed. THEY CLOSED!! I was saddened by this, but started doing some research. What I did run across though was a little cafe that does only 100% gluten-free food. The catch was…it was in Colorado Springs. The best thing is…that doesn’t phase Cathy. We hopped in the car on Friday morning and took a little drive down to Colorado Springs.
Nestled at the foot of Pike’s Peak, Coquette’s Bistro and Bakery has the perfect location to entertain visitors and locals alike. The place and the food has won numerous awards over the four years it has been open. And it claims that the food is so amazing, you’d never guess it was gluten-free. This little restaurant serves breakfast, lunch, dinner, desserts, espresso, and cocktails. There is a little bit for everyone.
But Cathy and I made the journey for…yep…crepes. None of their savory crepes are vegetarian. That was fine for Cathy, and she ended up ordering the Rise and Dine ($11.00), which is a crepe that is stuffed full (and I mean full) with two scrambled eggs, ham, red onions, tomatoes, and cheddar cheese. The crepe is then topped off with hollandaise. It came with a side of fruit or their truffled potatoes. She went potatoes. I swiped one. OMG. Amazing. I swiped more than one after that. I think she welcomed the help as her crepe was HUGE. I would have gone savory had there been a vegetarian option…but I was okay going sweet. Most of the offerings were what I could get from my local gluten-free crepe food truck…so I went with the one that I hadn’t been served by my local go-to gluten-free crepe place. And that was the Bananas Fosters Crepe ($8.50). This dessert crepe (hey…dessert for breakfast is allowed on vacation!) is a delicious crepe that is topped off with banana and a rum brown sugar flambé. The crepe is served with some house made whipped cream on the side. My crepe was definitely the size of my plate, but being a dessert crepe, it is usually dusted with cinnamon and sugar on the inside and then topped off with the goodness on the outside. Much less to navigate through. But…let me tell you…this was one fantastic crepe. I loved the rum brown sugar sauce. The whipped cream was a nice touch. And the banana, being one of my favorite fruits in this world, made it all taste a little like heaven. I devoured it. Like…completely. Cathy had a good portion of her crepe remaining. Not me. I went all vegetarian piggy on that plate. Worth it. YUM! I am making this a required stop from now on. It must happen. It is that good. And I feel safe eating there.
Baker Street Pub & Grill – Denver, Colorado
Baker Street Pub & Grill, Denver, Colorado
It’s no secret…my roommate and I are completely obsessed with Sherlock Holmes. For real. No…seriously. And when we discovered that just a short walk from our hotel room at the Denver DTC was one of Colorado’s four Baker Street Pub & Grill locations, well, you better believe we knew what we were doing for dinner after hiking around Colorado Springs and the Garden of the Gods. Hey…you work up an appetite doing that.
We walked over to Baker Street Pub & Grill from the hotel on Friday evening. I loved how you got to seat yourself. Our server, a bubbly and enthusiastic woman came over to see about drinks. I was sticking with water. But Cathy decided to take in Happy Hour and went with a Baker Street Brown Ale ($4.25). And with that…her usual pub fare…a half portion of the Fish & Chips ($7.99). As for me…I went with the Baby Spinach and Feta Cheese Salad ($9.99), which I added avocado slices to ($1.49) with a side of the Serrano Coleslaw ($1.99). Our waitress put in our order and we sort of geeked out over Sherlock Holmes until it arrived.
My salad was MASSIVE!! And it looked absolutely amazing to top it off. This salad was a blend of baby spinach, feta cheese, gala apples, red onions, candied pecans (they didn’t candy mine), and red grapes. All of this was tossed in a fantastic raspberry vinaigrette dressing. And let’s not forget my deep love of avocado…which topped off my salad nicely and gave it this rich creaminess that I truly love in a salad. The flavors really, really worked together. I loved the way the fruit played well with the vegetables and how the sweet, yet savory vinaigrette just brought it all together. The avocado…if you order a salad…always top it with avocado…trust me!! As for the coleslaw…eh…it was coleslaw. With the wording of Serrano Coleslaw, I expected something with some heat behind it…but it just tasted like your run-of-the-mill coleslaw. Probably my only disappointment. The rest…so good!
Cathy was very impressed with her fish. In fact, we both enjoyed our food so much we came back on Saturday night, our last night in town. The manager on duty rustled up some can coozies for us and let us get in the big phone booth outside and took a picture. It was epic. We ordered the same thing…minus the coleslaw and rounded out the perfect stay in Colorado at one of our new favorite places in Denver…just a short walk from our hotel. Perfection.
Udi’s Café and Bar – Denver Airport – Denver, Colorado
Udi’s Café & Bar, Denver Airport, Denver, Colorado
I had every intention of making it out of Denver without eating at the airport. I figured Cathy and I would grab something in Atlanta. It’s a good thing she talked me out of that because we had no time for food in Atlanta as it turned out. So, her plan to eat something in Denver before heading to our gate for the first leg of our journey back to Louisville was a stroke of sheer genius.
And to our delight, Terminal B at the Denver Airport has an Udi’s Café and Bar. Udi’s is one of the major names in gluten-free breads and other products on the market. And…they are based in Denver. So the fact that the airport has one of these cafés shouldn’t be a surprise. I was so happy they did.
We settled in at a table and a waitress came over to give us menus and let us look them over. We had a vague idea of what we wanted to eat…sandwiches…with fries. Filling. Which is exactly what we needed, honestly.
Cathy went with the BLTA ($9.35), which is a bacon, lettuce, tomato and avocado sandwich with chipotle aioli and served on ciabatta bread. She got hers with the standard fries that come with the sandwich. As for me…I went with the Gluten-Free Caprese Sandwich ($9.95) and substituted the regular fries for Sweet Potato Fries ($2.00). Gluten-free sweet potato fries. Pardon my dance of joy and glee. This was the second time this trip I was getting sweet potato fries. This is me…being happy.
It was a little bit of a wait, but Cathy and I soon received our plates full of food. The sandwiches were huge. The fries…a big portion. But this was our meal for the day…so while we weren’t starving…we dove in.
My fries were FANTASTIC! Better than the ones I waited forever for at Disneyland. They were crispy, fried to perfection. I was in love with them. In fact, I saved them for the last bite because I wanted to remember those fries. As for the sandwich…epic win. Served on Udi’s bread (of course), this sandwich was stuffed with mozzarella cheese, fresh tomatoes, and a pesto aioli. And the flavors just popped. I have been eating a lot of caprese things since going gluten-free and this was one of the best sandwiches put together. Simple flavors…executed perfectly. And served with SWEET POTATO FRIES!! I was thrilled to actually be able to eat something other than a fruit cup, a salad, or some unhealthy snack at the airport. Seriously. This was my happy that day.
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So…there you have it. I find eating gluten-free in Colorado to be so easy. Both Rudi’s Gluten-Free and Udi’s Gluten-Free are based out of Colorado (one in Boulder…the other in Denver). Granted, on Saturday when we went up into the mountains to Rocky Mountain State Park…my lunch was a banana, some yogurt, and some Boulder chips…but…I’m in the mountains. I will cut them some slack.
This was one of my best foodie trips to date. Both California and Colorado offered me so many options and such delicious food. I wasn’t really disappointed with any of the restaurants that we chose to dine in. And that…is amazing!!
Colorado…see you in May. I hope my favorite places to eat will be ready for me again!
The Celiathlete 