I have been a reader of Vegetarian Times since before I went full-on vegetarian. No joke. And after I took the step toward eating a plant-based diet, I became a subscriber. It’s one of the magazines I just can’t live without each month. Well, back in the April/May 2015 issue, they had an amazing recipe that involved polenta and corn, and black beans, and some other easy to find, or already have on-hand, items. And I had it in my head to make it.
This happens every month when I get my magazine subscriptions. But this time, it was different. Instead of just saying I would one day make that recipe. This time I did.
The recipe is for Double Corn Cakes with Black Beans…and the flavors, textures and just presentation are all fabulous. It’s a healthy and plenty filling meal. Having a hard time with your protein? Make this and you’ll be getting 19 grams in one serving. YES!
2 (15-oz) cans no-salt-added black beans, rinsed and drained
1 (15-oz) can diced tomatoes
1-½ cups fresh or thawed frozen corn kernels, divided
1 tablespoon lime juice
1 (18-oz) tube pre-cooked polenta
1 large egg, lightly beaten
Directions:
Heat oil in large skillet over medium-high heat.
Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes.
Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired.
Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm.
Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown.
Serve corn cakes over black bean mixture.
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There is something amazing about transforming corn kernels and polenta into savory fritters. I served mine with a side of sliced avocado, but salsa would be a great touch as well. These fritters have this nice crispy outside and soft inside. Fantastic flavor. Healthy. Delicious!! I need to really make more recipes from my magazine subscriptions in the future!
A week ago, I wrote up a review about the newest product from Canyon Bakehouse. A product that made my native New Yorker heart skip a beat and, maybe, just maybe, made me shed a few tears…of foodie joy. We’re talking bagels. And while last week it was the new Plain Bagels from Canyon Bakehouse, this week we hit on a new high and a new favorite. And, yes, more tears of joy were shed. Not just because these gluten-free bagels are the best I’ve had so far, but because they hit on the essence of a New York bagel.
The Everything Bagel.
If you go to any bagel shop in New York City, you’re going to find the Everything Bagel on the menu. And for good reason. It was invented in New York City. And, even better, it’s the perfect bagel flavor. It has, as the name says, a little of everything.
And it has always been my favorite.
Most gluten-free bagels out on the market have never met my high bagel standards. Come on, I’m from New York…and going gluten free was hard enough, but don’t insult me with a poorly made gluten-free bagel. Udi’s was the closest I ever got, and they recently released an “Everything Inside” version of the Everything Bagel. It was close…but it wasn’t a true Everything Bagel. I want that crumbly topping on the bagel itself. Make it more real. Make it more…like the original.
Unfamiliar with the Everything Bagel? Well, the basic information is these bagels appeared in New York back in the 1970s-1980s. They are basically a bagel that is topped with all the different topping varieties that are normally found on bagels. It is basically traditional to see a combination of seeds and dried herbs, with the most commonly used being poppy seeds, sesame seeds, onion, garlic, salt, and even caraway seeds. They are incredible.
So, yeah, when I received my box of gluten-free bagels from Canyon Bakehouse, which I ordered, and I could smell the garlic, I knew this was going to be a treat. And, I was not let down. I used the Plain bagels first, which from a previous blog, you realize were amazing to me and my bagel-loving self. Oh. My. GOD!
I think people would be hard-pressed to identify these as being gluten-free, they are that close to the real thing. The right amount of chewy on the inside, crunchy on the outside. Dense without being overly dense (texture and feel…not mentally…just clarifying that!). They smelled amazing as they toasted up in my oven on both Monday and Friday this week. And I was sad that today marked the end of the ones I ordered, though I feel the need to hop over to the Canyon Bakehouse Web site and order MORE!! ALL THE BAGELS!
So, let me explain. Everything Bagels are THE BOMB! And these are the GLUTEN FREE BOMB!! I love, love, love, love these. I love how the Canyon Bakehouse Gluten Free Bagels are sliced ALL the way through for ease in halving them for toasting. I love how the inner part of the breading is soft and chewy. I love how the outside is golden and gets crunchy with the toasting. I love the variety of seasonings that they managed to put on the outside of the bagel, making to seem more like the original thing. I love how well this paired with my Daiya Chives and Onion Cream Cheese Style Spread. I loved the flavor. WOW…the seasoning was amazing. The right hit of everything. Toasting each half only brings out those flavors more. They are soft, yet dense, yet satisfying. I don’t know if I’ll ever meet a bagel that surpasses the way this one tastes. I felt like I was back in New York, just having a typical breakfast morning. Sipping coffee. Reading. Enjoying my bagel. And, it is the perfect size and shape. NO one would know it was gluten-free. But it is. And I am in love. Madly, deeply in love.
Oh, Canyon Bakehouse…thank you!
Okay, so, we’ve established my undying appreciation and love for these bagels. Now let’s discuss what goes into making them so amazing. The Canyon Bakehouse Gluten Free Everything Bagels are made from water, tapioca flour, brown rice flour, potato starch, cultured brown rice flour, extra virgin olive oil, organic agave syrup, dehydrated onion, dehydrated garlic, whole grain sorghum flour, xanthan gum, egg whites, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), poppy seeds, sunflower seeds, yeast, sea salt, sesame seeds, and natural enzymes. These bagels are made with 100% whole grains, are gluten-free, and kosher. OH…and DELICIOUS!
As far as nutrition goes, the Canyon Bakehouse Gluten Free Everything Bagels impressed me with their nutrition facts. A serving is 1 bagel (99 grams). In this 1 bagel, you will be taking in 250 calories, 5 grams fat, 420 mg sodium, 46 grams carbohydrates, 4 grams sugars, 4 grams fiber, and 4 grams of protein. These bagels are cholesterol free. The Everything Bagels will fill you up without filling you up. That’s the best part. The nice balance of fiber and protein makes for a filling breakfast. And, if you are lactose intolerant like me, I highly recommend the Daiya Chives & Onion cream cheese style spread. YUMMY!
If you are like me, a bagel fanatic, and you’ve felt like a good, amazing gluten-free bagel has been missing from your life. Go over to the Canyon Bakehouse Web site…or check your local food stores that carry Canyon Bakehouse products and find these amazing breakfast morsels and ENJOY!! Honestly, I’ll never go back to Udi’s again!
Canyon Bakehouse Gluten Free Everything Bagels with a schmear of Daiya Chive & Onion Cream Cheese Style Spread
Product: Eden Foods Caribbean Rice and Black Beans – $2.50+
Sometimes life gets a little crazy. Sometimes life gets a lot crazy. And sometimes, life just gets too busy to really plan ahead efficiently. That has been my life as of late. With the tedious and long hours spent doing my physical therapy stretches, and being in enough pain that it hurts to stand for long periods of time (sitting down isn’t always better), sometimes simple and hands off is what you need.
Thank goodness while out at Earth Fare one day, I snagged a can of Eden Foods cans of rice and beans. It was on sale, as I recall, and I figured it was never a bad thing to have some sort of canned meal or side on hand…just in case.
Last week, it sure was a lifesaver when it came to lunch one day. My weeks have been stressful and I’ve been battling my own little injured runner demons. Sometimes, motivation to really do anything is lacking. Sometimes, when I get home from work, all I want to do is collapse and not move for awhile. But, usually, I have lunches and snacks to prepare for the following day, and then dinner for that evening to get going on top of it all.
I reached a breaking point last week and I was so happy to find this can of rice and beans in my pantry. Like…seriously happy. Who knew a canned good could bring so much relief and joy?
Eden Foods Caribbean Rice and Black Beans is a really simple food to prepare. Simply, open the can, and heat. I used the stove top method, which involved putting it into a saucepan and warming it through. I stirred it throughout the cooking period, and then dished it up into two (one for me and one for my roommate) Pyrex containers for the following day. While it was warming, I was working on dinner. It was the best feeling ever to accomplish two things at once without any additional stress or steps.
The next day, I small reheat in the microwave was all that was needed. Lunch…was served.
The Eden Foods Caribbean Rice and Black Beans was decent enough. While I appreciate the BPA-free can and the low sodium, this dish was actually under-seasoned. I had my roommate take a taste before I packed it up for lunch and she said it needed a hit of salt. She’s a sodium-scardy-cat, so this was quite the surprise to hear. I took a pinch of salt from my dish and added it, giving it another stir. And she was happy enough with that. It still was bland on it’s own, however, we both concluded that this would be the ultimate vegetarian burrito/taco filler. In fact, I sort of want to buy another can and have taco night. There wasn’t much heat in the spices, despite including cayenne pepper in the seasonings that go into this particular blend of rice and beans. But, this meant that we could season and add as much spice/heat as we wanted individually. I left it as it was, as I didn’t have my bottle of Cholula with me that day, nor any bereber or red pepper flakes. So, yeah, on its own it was more than a little disappointing. If it had been part of Taco Tuesday or something…it would be amazing. While I was expecting a little more heat, it was very mild on the palate. Not great, but not bad either. I’d purchase it again for tacos…but not to have on its own.
Let’s talk about what goes into the Eden Foods Caribbean Rice and Black Beans, shall we? This product is made up of water, organic Lundberg short grain brown rice, organic black turtle beans, organic onion flakes, organic paprika, organic garlic powder, sea salt, organic cumin powder, organic cayenne powder, and organic cinnamon powder. This product is gluten free, kosher, and cholesterol free.
Nutritionally speaking, however, you’ll love the facts on the Eden Foods Caribbean Rice and Black Beans. One serving is 1/2 cup and there are 3.5 servings in a can. A serving will provide you with 120 calories, 1 gram fat, 100 mg sodium, 230 mg potassium, 23 grams carbohydrates, less than 1 gram sugars, 4 grams of fiber and 4 grams of protein. It is filling and healthy for you. It will definitely do your body good. I just wish it had a bit more…flavor to it.
JUST THINK TACOS!
Anyway, while not wowed by the product, as stated, I would probably purchase another can of the Eden Foods Caribbean Rice and Black Beans for other purposes, aside from being eaten straight as my roommate and I did. Decent food, that will keep for awhile, at a good price…sometimes that’s good enough.
If you do try these out…check the seasoning and spice levels. You might want to add to it.
We all know that two of my favorite things in life is ice cream and chocolate. Well, unfortunately, real ice cream and I don’t get along, so I’ve taken to exploring other avenues, such as frozen desserts made out of coconut milk, almond milk, or even sorbets. Even better…I have an ice cream maker and often do a lot of experimenting on my own. Sometimes it works brilliantly. Other times…not so much.
But…HELLO PINTEREST! While browsing through my Pinterest one afternoon, I ran across a recipe from King Arthur Flour for none other than a dark chocolate sorbet. WOO! I had every intention of making this sooner rather than later, so I went home that night and started chilling the bowl for the ice cream maker. I prepped the actual recipe and let it chill overnight in the fridge.
My roomie and I were having her mom over for dinner the following night, so that morning, I went ahead and made the ice cream up to freezer. It was brilliant…
2 teaspoons espresso powder (optional, but it really does enhance the chocolate flavor)
1/2 cup semisweet or bittersweet chocolate chips
2 1/4 cups water
1 teaspoon vanilla extract
2 tablespoons Peppermint Mocha Kahlua, regular Kahlua, or vodka, (optional, but it keeps the sorbet from freezing solid)
Directions:
Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat.
Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.
Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.
Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. It’ll remain quite soft; freeze for several hours before serving, to firm up.
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This was a rich, decadent treat. The Peppermint Mocha Kahlua was the perfect touch. Not only did it lend an amazing flavor to the recipe, but it honestly does help prevent the ice cream from becoming hard as a rock. LOVE. This was one of my favorite treats I’ve made in my ice cream maker.
This might surprise you if you are unfamiliar with Carolina Gold Rice and/or Chef Sean Brock (owner of Husk in Charleston, SC and Nashville, TN)…but this isn’t really ice cream. Not at all. It’s a rice dish.
*SHOCK! GASP! DISBELIEF!*
But ever since I watched Sean Brock make this dish on Mind of a Chef, and really go in depth into how amazing Carolina Gold Rice really is…I not only wanted to try the rice, but I wanted to make this recipe as well. Back in January, I went to Charleston, SC to run the Charleston Marathon, and while I was there, I hit up the market and purchased (for a hefty price…but worth it!) a sack of Carolina Gold Rice. The actual phrase “ice cream” in this particular recipe refers more to the preparation, which involves a boil-and-strain initial cooking of the rice, and then the process of oven drying it to give it a better texture. each grain is a distinct bit of food…no clumping. As the rice dries and the butter is added, the rice simply becomes the star. And that’s why it makes a simple, but perfect meal all on its own.
Since I had a bit of time yesterday, and since I wasn’t screamingly hungry, I went ahead and decided to use some of the field greens I got in my CSA bin as the topper for this dish and prepare it for dinner, using some of the Carolina Gold Rice I brought back from Charleston, SC. It takes a little bit of time and patience, but the end result…is amazing, simple, and delicious. A little elegant touch of the South right in your own home. Trust me, you’ll rethink the way you prepare rice in the future.
Recipe: Charleston Ice Cream
Charleston Ice Cream
Servings: 4
Time: Prep 5 minutes; Cook 45 minutes
Ingredients:
6 cups water
1 teaspoon salt
¼ teaspoon white pepper
1 bay leaf
1 cup Carolina gold rice
4 tablespoons unsalted butter, diced
Baby lettuces (or some julienned greens) (for serving)
Directions:
Preheat the oven to 300°F.
In a heavy stockpot, bring the water, salt, pepper, and bay leaf to a boil over medium-high heat. Reduce heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes. Drain the rice.
Spread the rice onto a sheet tray.
Dry the rice in the oven, mixing occasionally. After 10 minutes, spread the butter evenly over the rice. Continue stirring every few minutes. The rice should be dry in about 15 minutes, and the grains should separate.
Serve by plating the Rice in a bowl and garnishing with the baby lettuces.
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This recipe is super easy and really simple to prepare. I was most concerned about the flavor being bland, but I promise, it’s not. The simple addition of salt and white pepper to cook the rice in, not to mention the bay leaf, brings in a huge amount of flavor. And don’t skip the greens. They are refreshing and add a great texture and flavor to the finished dish. It’s an unconventional way of cooking rice, yes. But, damn…it’s amazing!
I am definitely hooked on Charleston Ice Cream. And…will want to keep Carolina Gold Rice in my pantry forever from now on. If you don’t have Carolina Gold Rice, any long grain rice will substitute for it. But, if at all possible, order some in, get your hands on some, and try it. You’ll be amazed.
I’m getting back into the swing of using up everything that comes in my CSA bin before the next one arrives. Sometimes, it’s hard…but this past week, I have literally used up every bit of produce that came to me last Friday in my green bin of happiness. Ah, I love Friday because it is BIN DAY!
So, after using up the cucumber (I made a childhood favorite…cucumbers in vinegar), zucchini, squash, blueberries, apples, green beans, broccoli, watermelon, and onion, all that remained was the kale. And, I do love cooking with kale. Usually I make kale chips or use it in a breakfast egg scramble of sorts. But I wanted to get a little more creative than that this time around. So…with just enough white wine remaining in the bottle in the fridge, I set out to master…pasta and kale…with white wine.
The premise of the recipe was skimmed over while reading through the Funny Love blog. And from there, I tweaked it to fit my dietary needs. What emerged was a healthy, delicious, and runner-friendly (non-runner friendly too!) meal this evening that both my roommate and I sat down and devoured while watching Friends on Netflix. Life…can be good and delicious all at once.
Recipe: Gluten Free Penne with Kale and a White Wine Sauce
8-12 ounces Gluten Free Penne (I used Aldi’s liveGfree brand)
4 cloves garlic, minced
Salt
Crushed red pepper
Olive oil
4 cups kale
Parmesan cheese, for serving
1 cup white wine
1 cup pasta water (reserve right before you drain the pasta)
Directions:
Cook the pasta per the package instructions.
While the pasta is cooking, pull out a pan I used the one I was using to make the sauce) and add about an inch or two of water with about a teaspoon of salt. Place pan on stove and bring water to a boil.
Cut the kale into large strips and remove the stems.
Put the kale into the boiling water for about a minute. Drain the kale and set it aside.
In the same pan, prepare the sauce. Add a drizzle of olive oil, the red pepper flakes, and the minced garlic and cook over medium heat, for about 2-3 minutes, until the garlic is soft and golden. Do not burn the garlic. It will make everything bitter.
Stir in the wine. Allow the wine to come up to a boil and reduce for about a minute. Then, add some of the starchy pasta water, if you’d like a bit more liquid in the dish. Stir in the drained pasta, the kale, and some Parmesan cheese (as much as you’d like). Season with salt, more cheese, red pepper, or pasta water as you deem necessary.
Serve.
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This turned out to be a light dish, despite having the pasta integrated into the rest of it. I found it a great way to use of a bottle of white wine from the fridge so that it didn’t go wasted. And…I love finding new ways to enjoy kale! Packed with nutrients, light, delicious…yeah…it’s a perfect meal. And one I might consider the night before a long run…should this hip ever improve enough to get me back out onto the roads.
Twas the day of a new product release and I was just sort of…scrolling through Facebook…completely unaware that such a thing was happening. And then, one of my latest obsessions in the gluten-free bread world hit me up with the one thing that I, as a New Yorker, cannot ignore.
BAGELS!
GLUTEN-FREE BAGELS!!
Do you know how hard it is to find GOOD gluten-free bagels? Immensely. Seriously. They are either too small and dense, or too light and fluffy. Or they just taste all wrong. As far as commercially available gluten-free bagels go, after trial and error on so many brands, Udi’s is the only one ever to keep me coming back. The rest were just so many kinds of wrong in texture, flavor, or just feel. Not saying that Udi’s is spot on either. They are a little light in the middle, because, bagels are supposed to be dense and awesome. I took to making my own…and that’s fine…but it’s a lot of work and sometimes it doesn’t always work out as planned.
So, yeah, I sort of released a few cries of joy and immediately went over tot the Canyon Bakehouse Web site to order the latest products they were introducing to the gluten-free market. I skipped the Brownie Bites (for now) and ordered one pack each of the new Canyon Bakehouse Gluten Free Plain Bagels and Everything Bagels.
HELLO. GOOD MORNING.
They arrived via Fed Ex yesterday afternoon, so I have wasted no time in getting these tasted, tried and reviewed.
This morning, after my spin class, I came home to load up two of the Canyon Bakehouse Gluten Free Plain Bagels into my oven (I do not own a toaster…so this is how we roll in my apartment), went to shower while they toasted, and came out to find them just about ready for the vegan cream cheese!
Life…was good. Almost perfect. Coffee was poured. Bagels were toasted. And the (Better Than) Cream Cheese (non-dairy for my delicate tummy) was spread on each half. I passed the first bagel off to my roommate and then went to retrieve mine, after taking a few moments to simply wash out a few containers and the coffee pot. Time to settle in. Breakfast.
And good morning indeed! Canyon Bakehouse just won my little bagel loving heart. FINALLY…something so close!! SO darn close that I fanned my hand in front of my face as I slowly chewed my first bite. Now, I’ve had gluten-free bagels from NYC specialty bakeries. And these…are nothing like those. But these…these stand out in the gluten-free world for items you can buy in grocery stores and the like. TOTALLY WOWED!!
Before toasting, Canyon Bakehouse have a nice, hefty feel to them. They are pre-cut…all the way through so I’m not tearing at to edges (such is the case with Udi’s). The insides have this amazing looking center, small hole, and a big, crusty, outside to it. It felt like a real bagel. It even looked like a real bagel.
I took my first bite…and it tasted like a real bagel. Yes. I was beyond elated. I loved how the outside was crispy, without being hard. It had some give to it still, and gave way to the perfect, tasted, but still tender bread in the middle. Oh…my…freakin’…gluten…free…bagel. These have an actual bagel taste to them too…not just tasting like…well…gluten free bread. I love the texture and the flavor (yeah…this was the Plain, but still!). Nothing plain about the taste of these. Really phenomenal taste and totally filling. Just as a bagel should be. I felt content. I felt loved. I felt…full…but in a good way. The best way. The “I just consumed something mighty and gluten free and I loved every bite of it so much I might have devoured it faster than I should have but that’s okay!” kind of way. I can’t wait to try the Everything Bagel version as Everything Bagels have always been my most favorite bagels. Remember…I’m a New Yorker.
So, let’s talk ingredients that go into the Canyon Bakehouse Gluten Free Plain Bagels. These amazing breakfast rounds of starchy, carby goodness are made from water, tapioca flour, brown rice flour, potato starch, cultivated brown rice flour, extra virgin olive oil, organic agave syrup, whole grain sorghum flour, xanthan gum, egg whites, baking powder, yeast, sea salt, and natural enzymes. These bagels are gluten-free (of course), kosher, and non-GMO. They are also cholesterol free and free of trans-fats. YAY! Even better, they are made with 100% whole grains. LOVE IT.
Now, let’s delve into the nutritional facts for these bagels. A serving size is 1 bagel (99 grams), and there are 4 bagels per package. One serving will provide you with 250 calories and 6 grams of fat. You will also be consuming 450 mg sodium, 45 grams carbohydrates, 3 grams sugars, 3 grams fiber, and 3 grams of protein. Trust me, for a bagel this is phenomenal. And, these nutrition facts beat out those of Udi’s Gluten Free Plain and (for those who do eat gluten) a Panera Bread Plain Bagel in everything but protein. Healthier. Canyon Bakehouse has definitely built a better bagel.
And yeah…I’m totally purchasing more of these. My freezer will not be complete without a package of these tucked inside for those mornings when only a bagel will do. These bagels make me feel right at home. And that, my friends, says a lot.
Canyon Bakehouse Gluten Free Plain Bagels with a schmear of Tofutti Better Than Cream Cheese
When a product goes by the name “Laughing Giraffe” I take notice. Funny thing though…I’d never heard of this brand before. Trust me…if I had, it would probably have already been a staple in my pantry.
This brand and product came to me courtesy of my monthly subscription to Cuisine Cube. I know most of you, by now, are familiar with this service, but let me give you a quick rundown. For as little as $29.99/month, you can have Cuisine Cube delivered to your door . What this service provides is 5-6 gluten-free, full-size products that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right?
So, April 2015’s Cuisine Cube featured Laughing Giraffe Organics Cherry Ginger Snakarola for the Breakfast/Snack item. I was immediately intrigued. Loved the name of the company and the name of the product. And I love a good granola…and this looked like it was quality in a little pouch. So, yeah…excitement.
Laughing Giraffe Organics is a family run business owned by the Gilmour family, based out of the San Francisco Bay Area. They entered the health food business out of a desire to learn about healthy eating and how it could improve their own well-being. Laughing Giraffe Organics mission is to provide quality nutritional snack foods that taste great and only use the purest organic ingredients that are nutrient dense and minimally processed. I am loving this already. Basically, they make foods that they believe will satisfy hunger without detracting from quality of life. This is a company that truly wants you to eat well and live better.
Who can’t get on board with that, right?
It was my 5:30 a.m. spin class day at the gym yesterday. I love my class, but it’s an hour long, and I have to go home, shower, and get everything together to get out the door to work. It makes for a huge time crunch. SO…in order to have something my roommate can eat and that I can take with me to work, it is often something like a Greek yogurt parfait or something of the sort. This was the case this past Wednesday, and so, before heading off to the gym, I made up two bowls of my infamous breakfast parfaits…Greek yogurt, granola, and fresh berries.
I try to keep healthy (ie: low sugar) granola in the house, and since Cuisine Cube had provided me with some, I figured I’d take full advantage on such a chaotic morning. I washed the berries and prepped the to-go bowl and the nice bowl (for the roomie to eat at home) for the actual assembly of the parfaits. I put a small handful of the granola in each bowl, then spooned over the Greek yogurt, then added the berries. Repeat. Then finish off with another handful of granola. It’s a filling, amazing, delicious and nutritious way to start the morning. Of course, I had to try this granola on it’s own, as well as as a mixer with the parfait.
The Laughing Giraffe Organics Cherry Ginger Snakarola is a better granola. It’s soft (like Van’s Granola), and packed with nuts and and tons of flavor. I was a bit concerned with the ginger in the name of the product, but the ginger that is included in the mix isn’t candied or overwhelming. It’s blended in perfectly and offset by the salty-crunchy nuts. Then…to add to the decadence…dried cherries. Honestly, it was a perfect blend for me. Almost like a muesli while still being a granola. It was amazing. And it could be used over dairy-free (or regular) ice cream, in cookies, or eaten straight out of the bag…among other tings. That’s the great thing about a fantastic granola…it can be so versatile. The Laughing Giraffe Cherry Ginger Snakarola is all of that. And…it’s addictive…in a good, healthy, and delicious way.
So, let’s take a look at the simple, basic, organic ingredients that go into each pouch of Laughing Giraffe Cherry Ginger Snakarola, shall we? This granola is made up of organic walnuts, organic pecans, organic agave nectar, organic dried cherries, organic ginger powder, organic vanilla extract (gluten-free) and Himalayan pink salt. This product compliments a Paleo diet, has a low glycemic point, is nutrient-rich and power-packed, is a fantastic source of healthy fats, and is packed with fiber to keep you feeling full. This product is gluten-free, certified organic, raw, vegan and non-GMO.
As for nutrition information, don’t be frightened. Remember much of this granola is made up of healthy nuts, which, are higher in calories and fats (but healthy…just keep to the serving size or below!). A serving of the Laughing Giraffe Cherry Ginger Snakarola is 1/2 cup. This serving will give you 290 calories and 25 grams of fat. You will also be taking in 50 mg sodium, 13 grams carbohydrates, 8 grams of sugars, 3 grams of fiber, and 8 grams of protein. This granola is cholesterol free.
It was definitely love at first bite with this granola. It wasn’t too sweet, nor was it spicy. It was crunchy without being over toasted. And it was soft and delicious. Filled with the best sort of foods for healthy and fitness…yeah…this was a definite win. Now to get more for my pantry. Perhaps in another flavor. Thanks to both Laughing Giraffe Organics and Cuisine Cube for this fantastic product!
Okay…I know what you’re thinking. You’re thinking…what is the gluten-free vegetarian doing with a breadcrumb coating that is meant for making fried chicken?
Well…it all starts with Cuisine Cube.
I signed up for Cuisine Cube back in May 2014…and for a year have been receiving a monthly subscription box of full-size products from artisan and smaller gluten-free companies. I love it. You can subscribe for as little as $29.99/month. While you might be uncertain about the quality of the service, let me tell you…you will receive products you may never have heard of and are definitely not readily available stores. You will receive 5-6 products (full-size) each month, each one representing a time when you’d eat: breakfast, lunch, dinner, snack, dessert. And…sometimes…a bonus! For me, some some products get used faster than others…and some sort of linger in my pantry until I can figure out something to do with them.
That was the case when, in my July 2014 Cuisine Cube, I received a 6 ounce package of Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting. Upon first opening the box, I thought…”I’m a vegetarian…what am I going to do with this?” But, as most of you are well aware, I do love to coat some of my fresh vegetables in different breading (some made out of re-purposed items, and some…from actual gluten-free breadcrumbs) and bake them up in the oven to serve for dinner. And, after almost a year of procrastinating on this product, I thought it was time to move the last of the 2014 products out.
That honor…went to Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting. Grandpa’s Gourmet was founded by a couple – he is a Celiac and she can’t have sugar, making meal planning quite a task. One night, while she was preparing her grandfather’s old recipe for oven fried chicken, her husband gave into the craving and devoured all the fried chicken he could get his hands on. He, of course, braced for the inevitable reaction – which never came. Could it be…they had stumbled upon a recipe that would mean – “One Meal for Everyone!”?
Grandpa’s Gourmet calls their line of products “Encrustings” because they are breading taken to the next level. Typical store-bought breading (or breadcrumbs) you get are genetically modified, unnatural wheat-based products that contain high amounts of sodium, sugar and preservatives. Even most gluten-free breadings are loaded with fat because they are nut based or have a gritty texture as they are rice based. But that’s what sets Grandpa’s Gourmet Gluten Free Encrustings apart. Not only are their products all natural and healthy…but they taste great. These encrustings have a non-GMO corn base, instead of rice or potato, giving it a fantastic texture. They are sweetened with natural fruit juice…no artificial flavorings here. And then, they fold in their own custom blend of spices and seasonings that smell amazing as they cook.
Roasted Broccoli over a Wild Rice Blend using Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting
I don’t eat chicken…nor do I cook meat…but I do a lot with vegetables. Had I thought about it before, the Grandpa’s Gourmet even suggests putting it on vegetables on the front of their pouch. It says, “Also great on: pork, fish, pasta, and vegetables.” VEGETABLES! DUH! So, last night and tonight, it was all about the Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting.
Last night, I roasted up some broccoli that I coated with some olive oil and the encrusting mix. I did the same tonight with green beans, which I toasted up in the oven to get them nice and crispy and good. Let me tell you, Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting is phenomenal. While I liked it well enough on the oven roasted broccoli, it really shined tonight when I put it on the green beans and toasted those up for dinner. WOW. This breading is anything but bland. In fact, it is a fantastic seasoning that would work well even in scrambled eggs. Honestly…I am beyond impressed with this amazing product. And to think, I never would have thought about this product otherwise. It is versatile and amazing.
Let’s take a look at the ingredients that go into a pouch of Grandpas Gourmet Gluten Free Citrus Herb Chicken Encrusting. This breading is made from organic corn meal (organic corn meal, organic grape and/or pear juice concentrate, sea salt), cashews, almonds, spices, salt, and orange peel. This encrusting is gluten free, dairy free, soy free, MSG free, and non-GMO.
As far as nutrition goes, I am totally impressed with how this all adds up. A serving of Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting is 1/4 cup. There are about 6 servings per container. One serving will provide 120 calories and 6 grams of fat. This serving will also dish up 0 mg cholesterol, 220 mg sodium, 14 grams carbohydrates, 2 grams sugars, 2 grams fiber, and 3 grams of protein.
Honestly, I never would have given Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting a second glance, but thanks to Cuisine Cube, I now have a product I can actively seek out (and order) and indulge in and include in so many dishes. This is one versatile breading…so even if you’re like me and don’t eat meat…you can still enjoy this product. I am definitely in love. Enough that I even ate the breading that flaked off my green beans tonight. A nice salty-sweet treat at the end of a meal. Definitely a new favorite.
Crispy Green Beans made with Grandpa’s Gourmet Gluten Free Citrus Herb Chicken Encrusting
God bless So Delicious! Because after swearing off the regular ice cream I used to indulge in each weekend (I miss my local ice cream parlor, but the dairy was too much for this stomach, even with supplements to help with the lactose intolerance), I can now have my indulgence back. Yes…yes I can. And in so many different varieties for a base. Soy milk, coconut milk, almond milk, cashew milk…they have a little bit of everything.
But I’m currently on the biggest cashew milk kick. Seriously. It’s the companion to my cereal in the morning…a creamy addition to my overnight oatmeal…a key component to my dairy free (and creamy) gluten-free and vegan macaroni and cheese. I love it more than soy milk, more than coconut milk, more than almond milk…and it seems to be holding true for the frozen items as well.
Then again, So Delicious has yet to really disappoint me with any product I have ever ventured to try of theirs. It is one very trusted brand in my book.
So, with temperatures soaring outside this weekend, my roommate and I were cooking in and treating dessert as our cool down. So, Saturday evening, after a simple and delicious dinner (after a long day of shopping and buying groceries and other such weekend sundries), I pulled the pint of So Delicious Dairy Free Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert out of my freezer. It was the other flavor of the new cashew milk frozen desserts that my roommate and I splurged on one day while out grocery shopping. I already reviewed the Snickerdoodle flavor. While we ate, I allowed it the 10 minute defrost time, which is common with non-dairy frozen treats, so that it was scoopable. Then, after clearing and washing dishes up…it was time to unveil the ice cream that awaited us.
I eased off the lid and pulled back the white plastic that sealed in the freshness. I saw an amazing looking white ice cream, speckled with dark chocolate chunks and swirls of golden caramel. I got out the ice cream scoop and easily dished up two servings into the ice cream bowls I had dug out of the cabinet. Delivering one to my roommate, I returned to the kitchen to tuck the pint back into the freezer. By the time I took up my own bowl, Cathy had already taken a taste of hers.
“How is it?”
“Mmmmmm.”
Well…that was all I needed to hear. MY spoon touched the scoop in my bowl, dug in, getting a little bit of everything, and then was introduced to my taste buds. It tasted like a smooth, creamy, rich…butter pecan (minus the nuts) base with a burst of amazing sweetness from the dark chocolate covered cashews. Those, I think, were my favorite part. But this ice cream definitely enhanced all the taste senses. Salty and sweet, it was a perfect blend of flavor and richness. I loved how the caramel ribbons were soft and accented the cashew milk base and the dark chocolate covered nuts that were scattered throughout the pint. They were little bites of joy, for sure. And I happily devoured each bite. My only complaint, and this is a personal one, was that there weren’t enough of the dark chocolate covered cashews for my liking. If these “clusters” are going to be significant to the name of the ice cream, be sure you load your pint down with them. It was a hide-and-seek game with the scoop…but I managed to get these tasty morsels into each serving for both myself and my roommate.
Let’s talk about what So Delicious Dairy Free puts into their Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert, shall we? This ice cream flavor is made from cashew milk (water, cashews non-GMO canola oil), organic dried cane syrup, chocolate coated cashews [coating (cane sugar, coconut oil, cocoa (processed with alkali), chocolate liquor, natural vanilla flavor), roasted cashews (canola oil, safflower and/or sunflower oil, salt)], caramel sauce [organic tapioca syrup, water, molasses, pea protein, natural flavors, organic cocoa butter, sodium citrate, salt, pectin], natural flavor, sea salt, fair trade vanilla extract, gum acacia, and guar gum. It is gluten-free, vegan, cholesterol free, free of trans-fats, and non-GMO.
As far as nutrition goes…aside from being a dessert and an ice cream treat at that, this is actually quite impressive and not half bad as far as the data goes. One serving is 1/2 cup and there are 4 servings in each pint. One serving will provide you with 180 calories, 9 grams of fat, 130 mg sodium, 18 grams of sugars (YIKES…but then again…ice cream!), 24 grams carbohydrates, 1 gram of fiber, and 3 grams of protein.
As tempting as it is to devour the entire pint in one sitting, definitely savor it and eat only the serving. It’s okay to treat yourself to a nice, cold, delicious treat and when you do…if you can’t handle dairy like me…then So Delicious has you covered for sure. And…I am a HUGE fan of the new cashew milk frozen desserts. I can’t wait to try the three other flavors!
BIG YUM!
Oh…yeah…it was polished off Sunday night. Didn’t last long. Never does.
A serving of So Delicious Dairy Free Salted Caramel Cluster Cashew Milk Non-Dairy Frozen Dessert
The Celiathlete 