It was my blog on Sinfully Gluten Free’s Asiago Rosemary Bread that made me hit the 500 mark on my blog. And my…how things have changed since I first started keeping this little documentation of places I eat, recipes I make, recipes I’ve tried, and products that I’ve either enjoyed…or not.
This blog began in February 2011…back when I was just a vegetarian. My early blogs relate to that mostly and were mainly restaurants I visited (in town and out of town) and an occasional blog on a recipe.
But then…the hatchet came down. Doctor’s orders…I was to go gluten-free.
And so, my little vegetarian blog took on a whole new aspect. One that now focused on being a gluten-free vegetarian. The name I gave myself “veggiefoodlover” didn’t always seem to fit now…but it was what I started out with and how people came to know my blog. So…I keep it…for now. It’s so fascinating to see how this blog morphed into what it is today.
Even better…I’ve loved becoming a voice in the gluten-free community. Since going gluten-free, my blog has taken on a whole new dimension and my diet and life have totally changed. I have been called an inspiration to the gluten-free community. I have been able to experiment with a variety of products and taste things I never would have even thought of trying before. I’ve been introduced to a lot of fantastic and not-so-fantastic foods, products, and companies. I have a lot of favorites, many of which I turn to in a pinch.
What I have found through this blog is a voice for a condition that a lot of people still don’t understand. This isn’t me going on a fad diet. This is me doing what I needed to do to properly nourish my body and make myself feel better. Going gluten-free has taught me a lot…as a cook and as a consumer. And it’s a trend I hope to only continue to document and, perhaps, help others who are new to gluten-free and need a little guidance. This wasn’t the blog I started or ever intended to keep…but this is what my blog has morphed into.
And the honest truth is…I wouldn’t change it for anything.
I am proud to be a gluten-free vegetarian blogger. And I hope that I have many, many more blogs in my future. For my loyal readers and any new readers who may have just found me…thank you!
And…on that note…I also want to mention that I’m going to be going through my blog and better categorizing things for the future…to make searching so much easier. So…stay tuned for some upcoming changes.
Product: Pamela’s Products Chunky Chocolate Chip Cookies – $4.39+
Gluten-free cookie makers…make note. If you are going to make a cookie that everyone, not just the gluten-intolerant and Celiacs among us want to eat…you need to make something that is full of flavor, delicious, and doesn’t taste like a box. While gluten-free goodies have come a long way since…before I even had to eat gluten-free…I used to try gluten-free items from Whole Foods every now and again and…yuck. Now that I have to eat this way, I am so thankful for companies like Pamela’s Products.
Pamela’s Products has wowed me once again. I don’t know what the secret to making everything so amazing and delicious, but I can promise you, even those who are not following a gluten-free diet would be astounded by the flavor and texture of the cookies. These are definitely not the first cookies I have reviewed from Pamela’s Products (I have previously done the Peanut Butter Cookies and the Dark Chocolate Chocolate Chunk Cookies…as well as the Simplebites Extreme Chocolate Minis…and I have eaten (but didn’t blog about since I was on vacation and forgot to take pictures) the Shortbread Swirl Cookies). What this proves is that once again, something as simple as a cookie can make a big impression.
Tonight’s dessert was Pamela’s Products Chunky Chocolate Chip Cookies. These won me over at chunky and chocolate. I was so thrilled to open up the box tonight and pull out one for myself and one for my roommate. Dessert as easy as opening a box…yeah…that’s nice to have every now and again.
One bite was all it took. These cookies are super soft. For being processed and boxed…I was thinking they would have the texture of a shortbread…but I was wrong. When I say soft, I mean soft. That’s how I like my cookies because they remind me of being fresh out of the oven. The cookies themselves are not overly sweet. The flavor isn’t rich and buttery, but the crumbly texture almost gives that illusion. Actually, while looking at the ingredients, the surprise addition has to be the grape juice. I never would have pegged that. But I love how natural sweeteners are used. While the cookie itself is all good, the star of these baked treats is certainly the chocolate chips. Huge chunks are scattered throughout the cookies so that each bite is a chocolate burst of flavor. So delicious. For the chocoholic in us all…this is the best part of these soft, chewy cookies. They remind me of what Chips Ahoy soft-baked cookies were like…except much better (in regards to flavor and nutrition…for a cookie).
Pamela’s Products Chunky Chocolate Chip Cookies are Dairy-Free, Wheat-Free, and Gluten-Free. The serving size is one cookie (they are about 1.5 inches round), which sets you back 120 calories and 6 grams of fat. These contain no high fructose corn syrup (Chips Ahoy do) and no artificial colors or flavors. Less sugar too!
So, if you are like me and enjoy a delicious, soft, yummy cookie (like I said in previous posts…I am a Cookie Monster!)…look for Pamela’s Products. These products have never let me down and I don’t foresee that happening any time soon. And I have quite a stash going in my pantry for upcoming reviews. But so far…Pamela’s Products is the name I trust when it comes to cookies, baking, and more.
It’s my own little gluten-free love affair…with one of the best providers of gluten-free foods on the market.
It was just a couple weeks ago that I first set foot in one of my new favorite spots near Dayton, Ohio. The place – Sinfully Gluten Free in Centerville, Ohio. That’s right. A dedicated gluten-free bakery/restaurant that offers up not just delicious baked goods, but a small dining menu as well. No need to worry about cross-contamination here. Peace of mind when you sit down to eat at a restaurant is a beautiful thing, my friends.
A beautiful thing is also finding yourself in Dayton a couple weeks later and already knowing where you want to go eat. Sure…there is a plethora of restaurants in the Dayton area…but I’m truly addicted to Sinfully Gluten Free. And after getting a bite of my friend Jenn’s pizza the last time we were there, I was craving one of their pizzas like mad. Cathy and I split one of their 8 inch pizzas (with cheese, onion, and mushroom on it) and got an order of their Cheese Bread as well. Oh…and we did get another lemon bar to split for dessert…which I took a picture of this time.
But I don’t go into Sinfully Gluten Free just for the menu. Although…that is reason enough to bring me back whenever I am in Dayton. I also go there to stock up on amazing gluten-free baked items. Honestly. After trying everything I bought on my first visit and loving every amazing gluten-free bite…I was ready for more.
And more is what I got. While food was being prepared…I went and did some gluten-free goodie shopping. One of the items that I chose to give a try was their in-house baked Asiago Rosemary Bread. How amazing does that sound. I originally was going to go in for the sandwich bread (which is what I had on my Pizza Sandwich the last time I ate there), but when I asked how much the bread was and they asked what kind and the first one they mentioned had the words Asiago and Rosemary in it…I was sold. I didn’t even wait for them to continue. I just said, “I’ll take a loaf of that.” I gathered up the other goods, of which are some that I tried before, and some new ones you’ll see in future blogs, paid, and went to await the arrival of my pizza.
Fast forward to my return home from Ohio, and my freezer now full of gluten-free goodies just beckoning to me every time I open the door. I hadn’t expected to break into the goodness this soon, but after a rough day at the office, and my roomie’s hair appointment being postponed until much later in the day, I had a limited amount of time to prepare something to eat before rushing off to the haircut. So…once I walked through the door of the apartment, I began to heat up my electric skillet, pulled out four slices of Sinfully Gluten Free Asiago Rosemary Bread, grabbed the last of the Teese Vegan Mozzarella, my Mozzarella Flavored Rice Shreds (and real mozzarella for the roomie), and my homemade marinara and began to make my own gourmet grilled cheese…or version of a pizza sandwich, as it were.
Two slices of Sinfully Gluten Free Asiago Rosemary Bread
With the skillet heating, I had to thaw the bread, which I did via the microwave. As it was thawing, I began to smell the rosemary and hit of Asiago cheese. It really made the kitchen smell amazing. My mouth was literally watering at the very aroma of the bread, so I was already anticipating that first bite.
I smeared each slice with a hit of my homemade marinara, then put two slices of the Teese Mozzarella on one slice. I topped it off with the shredded mozzarella, then the other slice of bread. A spray of olive oil on the bread and onto the skillet it went to toast up. And the mouthwatering aroma only became more prominent with that. I flipped each sandwich over, carefully, toasting the other side. Then, to make sure I got a good melt on the cheese, I threw some water in, threw a lid on the skillet and let it steam.
The sandwiches were plated, sliced, and ready to consume.
Cathy didn’t even wait for me to grab my sandwich before she began devouring hers. I could tell she really liked it just by how quickly it was disappearing. When I settled in with mine…I eagerly took my first bite.
WOW. Flavor-city! For real. You get that nice hit of rosemary and the saltiness of the Asiago cheese. The bread crusted up beautifully on the skillet, but remained that perfect texture and level of soft for each bite. I found that it paired beautifully with the marinara and mozzarella. The bread is truly one of the best things I have eaten since going gluten-free. I have found gluten-free bread that has been good, but this was life-changing. I couldn’t stop raving about the flavor throughout it. The bitter, but fragrant, hit of rosemary paired beautifully with the cheese baked in with it. The pairing was sheer culinary genius. Doing it in a bread makes it a versatile treat that can be served up as a side, or used, as I did, in a savory, gourmet-ish sandwich.
I was in sandwich heaven, to be honest. No gluten-free bread has ever made me want to write sonnets about its flavor. I can’t wait to come up with another creative means of using it in my cooking. Perhaps in a stuffing. The possibilities are not just endless…but delicious.
Sinfully Gluten Free…you are a heavenly treat. I hope your business thrives and you continue to bring gluten-free goodness to the community where you are, the visitors (like me) who happen by, and to those who order products from afar.
And for those of you reading this…yes…according to their Web site…Sinfully Gluten Free does ship their products. Just understand that if you want the freshest product possible, shipping is quite expensive. But if it’s for something as amazing as this bread…I think it’s totally worth it.
Homemade Marinara, Teese Mozzarella, and Mozzarella Flavor Rice Shreds sandwiched between two slices of Sinfully Gluten Free Asiago Rosemary Bread
Crunchmaster Gluten-Free Original Multi-Seed Crackers
Product: Crunchmaster Gluten-Free Original Multi-Seed Crackers – $3.79+
Honesty is the best policy.
So, this isn’t the first time I have eaten the Original variety of Crunchmaster’s Multi-Seed Crackers. They are the crackers that are tucked inside my GoPicnic Hummus Meals and were the gluten-free crackers that my boss spotted at Sam’s Club…saw the gluten-free label and thought of me. And then bought me a bulk box of them. Which, I happily devoured, mind you. I mean…I gave him a hug when he gave me the entire box because he saw gluten-free and wanted me to be able to have snacks at the office when they bring stuff in, since normally I can’t as they are donuts, muffins, cakes, etc. that all have lots of gluten in them.
However…this was the first actual bag of these crackers that I bought myself…and that is why they are only now being reviewed.
So first…the nitty-gritty.
The Original flavor of Crunchmaster Multi-Seed Crackers has and will always be one of my favorite gluten-free crackers out there. These very versatile crackers are packed with a variety of flavorful toasted seeds, of which include sesame, quinoa, flax and amaranth. Then, these are lightly seasoned with a wheat free tamari soy sauce. They are all natural and made from 100% whole grain. In addition, they are cholesterol free, gluten-free, sugar free, and also vegan and dairy free. These snack crackers only set you back 140 calories for 15 of the crackers…which are by no means small. In fact, they are the size of a saltine, just shaped in a octagon.
But what about flavor? Well, they are one of my favorites for a reason, yes? Packed with flavor and not loaded with salt, these crackers are a delicious treat for any time of the day. They are amazing on their own, but I have enjoyed them with a schmear of peanut butter, or hummus, or even some non-dairy cheese. They can be topped off in a variety of ways…or just eaten plain and on their own. That’s where the magic is. And trust me when I say they are delicious. They pack a flavorful crunch that keeps you satisfied.
Yeah…I devour these whenever I have them on hand.
So good. So…I think when you see these at your grocery store…take a chance…try them out. And I promise, you will not be disappointed. Crunchmaster wins again!
Ah…I love fall. Want to know why? Aside from sweaters, hot cider, hot chocolate, and beautiful colors throughout the landscape, autumn ushers in the official start of soup season. What makes soup season even more exciting and interesting this year is the fact that I now get a bin of fresh, organic, and local produce from my CSA…giving me a lot of creative license when it comes to cooking up some sort of soup.
Recently, thanks to Pinterest, I found a recipe that really caught my attention. Even more so because, save for the parsley, some spicy peppers and the avocado, I had everything else from my CSA bin. It was as if I were being told to make it. The original recipe turned up on a page called Naturally Ella, but, as I most often do, I changed the recipe slightly as far as how much of something got added and so forth. The soup yields 4 delicious servings and it is very low in calories for being so creamy. In fact, only one serving will set you back 231 calories. And that’s with the avocado as garnish (it’s a healthy belly-flattening fat!).
So, below is my modified recipe. This is gluten-free, low calorie, and completely vegan as well.
Dice onion and peppers, add to pot. Cook until onion is translucent, 4-5 minutes
Remove corn from cob and add to cooked peppers/onion mixture. Continue to cook for 2-3 more minutes.
Stir in 2 cups veggie broth and salt, bring to a boil and reduce to a simmer. Let cook for 15-20 minutes.
Remove from heat and using either an immersion blender or regular blender, puree soup.
Return to heat and stir in cilantro, heavy cream, and more veggie broth if needed. Heat for 1-2 more minutes over medium low. Taste and add more salt if needed.
To serve, slice avocados and add to top of soup.
~*~*~
This soup was a delicious blend of sweet and spicy with the fresh combination of sweet corn and the spicy peppers. The spice didn’t overwhelm the rest of the meal. It was just the right level of heat. Even my roomie, who is a spice-wimp loved the level of heat in this soup. If you do not like heat, remove seeds from jalapeños and serranos as much as possible. I did this just because I knew my roommate would be eating it as well as me. But if you love a hit of spice in your soup, leave the serrano and jalapeño seeds in!
In the end, you are left with a creamy, delicious soup that is not just filling…but healthy too.
It’s soup season, friends. Let’s get that soup on!
I don’t know how I didn’t know about this place sooner. Well…I actually found out about it months ago and have been following their Twitter feed, hearing about the gluten-free goodies that they are whipping up, not just in their bakery, but for breakfast and lunch too. Why it took me this long to check them out probably had to do with me putting my foot down and saying that this year I really didn’t want to bake my own birthday cake. Because, let’s face it…no one should have to bake their own cake.
That was what lit a fire under my roommate and she made a call to Louisville’s only completely gluten-free, soy free, peanut free, and tree nut free bakery. Even better, upon request, most items can also be made without egg and/or dairy products. Living in this area with food allergies just got a lot more delicious.
You see, the owner of Annie May’s Sweet Café, Annie May McGill, was diagnosed with a gluten intolerance back in 2009. What grew out of that was a mission to create amazing allergy-free recipes. She is joined by Kenna Nelson, a pastry chef who was also a Biology major. She finds the chemistry behind gluten-free baking fascinating and from this pair…Annie May’s Sweet Café grew. By 2010, Annie May’s was a wholesale delivery service. And a year later, their current shop opened up. And thank the gluten-free gods for them. Annie May’s mission is to provide desserts that taste so good, you wouldn’t even be able to guess that they are gluten-free. Let me tell you…mission accomplished. In fact, the recipes that she developed over the years taste so amazing, many of the customers who visit or frequent Annie May’s Sweet Café don’t even have food allergies. Food that good is worth opening a shop for. In addition to the small selection of goodies in the bake case each day, Annie May’s also offers a dine-in eating option. And, you can place an order on anything and customize it as you need.
Once again…how did I not get to this place until now?
I guess I just needed to have my birthday roll around. And when it did, my roommate made a call and ordered me a simple 6″ Strawberry Cake with a Vegan Chocolate Ganache icing. Nothing fancy, you wouldn’t think. Just a simple gluten-free cake that myself and her family could enjoy after my birthday lunch. I actually did a happy dance of joy when she came over to my office and told me she had just placed an order with Annie May’s Sweet Café for my birthday cake. I had to wait until Saturday, the day of the lunch with her family, for the cake, but…I could do it. Of course, all week it was all I talked about and I totally couldn’t wait to go and pick it up on Saturday morning.
Anticipation makes the week move slowly, but Saturday morning arrived. After going for a very short run (I was running a 1/4 Marathon on Sunday morning), Cathy and I hopped into the car and drove over to Louisville to get some morning coffee, pick up my race packet, and…finally set foot in Annie May’s Sweet Café. Coffee was first, and we did that in rather quick time at our new favorite local spot in Louisville. From there, it was time to hit up the bakery.
As we drove up Frankfort Avenue…we missed the little corner shop at first. I spotted it as we drove by, actually. So, we turned around and came back, parking and preparing for our first visit to Annie May’s.
As we stepped inside, there was a large group of people around a table, drinking coffee and enjoying some food. I skipped up to the counter with Cathy, who let the lady behind the counter know we were picking up my birthday cake. As she went to go get it, I began scoping out the bake case. Everything looked so delicious. I was drooling. And, the cereal I ate for breakfast was now long gone…and the café smelled so good. I think Cathy felt the same way because she said we should get something to eat.
It just so happened that Annie May’s had a delicious looking selection of Pumpkin Doughnuts done four ways – Maple Glazed, Chocolate Ganache, Cinnamon Glazed, and Cinnamon Sugar. I was in heaven. First a birthday cake…now allergen-free and vegan pumpkin doughnuts. Pardon me while I pull a Wayne’s World here and bow down to both Annie May and Kenna and chant, “We’re not worthy! We’re not worthy!” Well, since there were doughnuts involved we each had to get one. I went with the Cinnamon Sugar Pumpkin Doughnut ($2.49) and Cathy opted for the Chocolate Ganache Pumpkin Doughnut ($2.49). They graciously packed them up in a box, we paid, tipped, and headed out to the car.
And then…the cop moment of the day happened. I was sitting in the parking lot of Annie May’s Sweet Café with my Pumpkin Spice Almond Milk Latte from Highland Coffee, noshing on a gluten-free pumpkin doughnut. Life had never seemed so good than that moment. I eagerly opened the little box that cradled the doughnuts in paper. I handed Cathy a napkin and her chocolate ganache covered doughnut. Then I grabbed mine and eagerly took a bite.
OH. MY. GOD. The gluten-free doughnut gods were smiling on me that day. These were beyond fantastic. These were beyond amazing. These topped Katz Gluten-Free Donuts (because these didn’t have to be frozen…these were fresh and you could tell). These were one of the best doughnuts I had ever eaten. The consistency was that of a normal cake doughnut. It had that heavy, filling feel to it. The flavor was tops. I loved the sweetness of the added cinnamon and sugar on the outside of it. It was soft, chewy, and sooooooooo delicious. Cathy was making happy noises as she noshed on the chocolate ganache version. And, of course, we each broke off a piece of ours to share with the other. Let me tell you…the chocolate ganache pumpkin doughnut was out of this gluten-free world. The chocolate added a kick of rich sweetness that blended so well with the cake-like doughnut that it coated. I loved it. Seriously.
So, if the doughnuts were any indication of what would happen with my cake…I was riding high on gluten-free cloud nine. We left Annie May’s Sweet Café, resisting the urge to go back in for more doughnuts…although the temptation nearly won us over. After a quick swing by Slugger Field to pick up my race packet, we headed back home with the cake…and a lot of growing anticipation to cut into it. But lunch had to happen first. And so…it did.
My birthday cake from Annie May’s Sweet Café: Gluten-Free Strawberry Cake with Vegan Chocolate Ganache
Afterwards, however, we all congregated back at our apartment for gifts and goodies. Goodies being…a slice of my 6″ Gluten-Free Strawberry Cake with Chocolate Ganache Icing ($20.00). I opened up the box and was just wowed by the cake. And that was before even slicing into it. It looked beautiful. No corners were cut. Annie May’s took great care and even wrote Happy Birthday Karen on it in delicious vegan icing. Seriously…they are artists there. They have to be, because my cake was one of the most beautiful desserts ever presented to me. Especially since I had to go gluten-free. I almost cried.
Cathy and Amanda took on the task of dressing up my cake with candles. And after I made a wish and blew them out…I went into the kitchen and began to slice into this gluten-free birthday masterpiece. This 6″ round cake is meant to serve 8 people. We had five. So, I cut pieces accordingly. And when I scooped out the first sliver…I was wowed. Not only was this cake a work of art on the outside…it was also one on the inside. Layers of strawberry cake with the vegan chocolate ganache greeted me. It was just beautiful. I cut out slices for everyone, then settled in on the living room floor with a fork and took my very anticipated first bite.
If Heaven were a birthday cake…it would look and taste like this one. In fact, I hope Heaven is a birthday cake that looks and tastes like this one. The strawberry cake itself was loaded with flavor. Often times, strawberry cakes can fall short when it comes to taste, but not this one. The cake was moist, bright pink, very strawberry (my favorite fruit, by the way), and not heavy or dense. And the vegan chocolate ganache was to die for. Rich with chocolate flavor, it coated each layer and made an amazing icing for the cake. Yeah…Heaven better be a lot like this cake because it sure as hell (heh…pun) tasted like Heaven to me. For the next couple of days, my roommate and I got to enjoy a couple more slices, making me one very pleased birthday girl.
I was beyond impressed by the quality and care that goes into the goods at Annie May’s Sweet Café. Honestly. The doughnuts were a great way to get a first impression. But the birthday cake they made for me was the chocolate-coated icing on the cake (literally!). I am so impressed that Annie May’s is now going to become a frequent stop on our trips over to Louisville on the weekend. Why? Because I love to support local businesses, even more when they cater to dietary restrictions like what I have. I want to try everything in their bake case. I want to stop in for their dine-in food and give everything they make a try. They didn’t just make me a gluten-free birthday cake…they made me one of the most delicious cakes I have ever eaten a slice of. No exaggeration. It beats out anything I had before I was diagnosed as gluten intolerant. It made me want to order a cake just for the hell of it. Sort of that need to try everything. Start working down the list.
I will resist…but I won’t keep myself from going back in and getting more goodies from the bake case. There is plenty of amazing allergen-free goodies to go around and for me to sample. For now, I thank Louisville for this gem of a business. It has definitely just made my list of favorite spots to go in Louisville. And…being right in my backyard, I sense that my Saturday mornings just got a lot more delicious.
Thank you, Annie May’s Sweet Café for making my birthday special…and for keeping an allergen-free business where I know I can safely enjoy the food and goods that you serve. I am forever in your debt.
And you better believe I’ll be back.
Now…excuse me while I go and sing your praises once more to everyone…
A slice of my Gluten-Free Strawberry Cake with Vegan Chocolate Ganache birthday cake, prepared by Annie May’s Sweet Café
It was the day before a big race. And for me…that means…pizza.
Seriously…it brings me good racing mojo. It’s superstitious, yes, but it seems to work out. As of now, all my best races have been run the day after I had pizza for dinner. Why mess with the system, right? It also just so happened to be the weekend of my birthday. My birthday was earlier in the week, but my roommate’s family wanted to treat me to a lunch at any place of my choosing.
Now, this normally wouldn’t be a problem, but I tend to attempt to choose places that have options for everyone…and as a gluten-free vegetarian this isn’t always easy. Not everyone is keen on the tofu scene, if you catch my drift.
However, just recently, a new pizza joint opened up in Louisville, Kentucky. It was one I had been wanting to try out for ages, as they have locations throughout the states. Yes…I realize that this makes them a chain, but the gluten-free pizza is worth writing about. The place I speak of…is The Mellow Mushroom.
Now, a year ago, I had been invited up to Indianapolis for a birthday party that the birthday girl set at The Mellow Mushroom due to the gluten-free options. Just for me. And then, sadly, due to reasons I couldn’t get around, I couldn’t attend. But I had been talking about getting to a Mellow Mushroom ever since the invite…and it just never happened. I knew that Louisville was in the process of getting one, and a week before my birthday, as I drove by the location, I noticed that it was open. The answer to where to have my birthday lunch was answered.
So, Saturday afternoon rolled around and Cathy’s family arrived at the apartment. We took two cars over and figured we would meet up inside of the Mellow Mushroom itself. There is little to no place to park on Shelbyville Road, so we ended up parking at a lot up the way. Cathy’s mom managed to find a close spot, which was good for her and Aunt Judi. So, it all worked out. We were actually the first to arrive in the end, however, so Cathy, Amanda and I went inside and got a booth for five people. The three of us shared one side, and we left the other side open for Cathy’s mom and aunt. We were perusing the menu and trying to decide on what to get when the rest of the party showed up.
That being said…an appetizer was ordered. Not for me though, as there really are no gluten-free appetizers for me to enjoy. I was actually okay with that though, as I knew that the only size the gluten-free pizza came in was rather large, despite my roommate and I splitting it. They got the Spinach Artichoke Dip (7.95), which was this bowl full of cheesy, gooey cheese and artichoke hearts served with garlic toast. The rest of the table devoured it. And we were ready to place an order for our meals.
Amanda and Judi each contented themselves with one of the half hoagies that the menu offers. And Cathy’s mom got a 10″ Funky Q Chicken Pizza ($13.95).
Cathy and I were pretty set on what we wanted to get. We ordered the Gluten-Free Kosmic Karma Pizza ($19.95), which is served on a 12″ crust, which in Mellow Mushroom land…is six slices all together. The Kosmic Karma pizza means my gluten-free crust was topped with their red sauce base, then covered with feta and mozzarella cheeses, spinach, sun-dried tomatoes and Roma tomatoes. The extra finishing touch is a beautiful pesto swirl. I mean, this pizza was a work of art.
The Mellow Mushroom makes no qualms about the amount of time that it takes to serve their pizzas. They put a lot of work into them and that means, yes, they do take some time. That was the whole point of the appetizer that the rest of the table had. But when food arrived, we all were very happy with the items we had.
The Kosmic Karma pizza is absolutely delicious. I love the tomato-y combination of Roma tomatoes, sun-dried tomatoes, and the red sauce, which made an amazing base for the crust, which is made at The Mellow Mushroom and is a great combination of bean flour, tapioca flour, and rice flour. This made for a very crispy crust that didn’t fall apart when I bit into it. And the flavors just worked so well with the vegetarian toppings. I was one happy girl upon my first bite. And I savored each one. Honestly. I went back for a second piece, while my roommate tried out a slice of her mom’s regular pizza. She told me she preferred the gluten-free crust to the regular. That is definitely saying something.
I was so happy with the pizza that the Mellow Mushroom brought out. Their gluten-free crust was crunchy, flavored well, and held up to the toppings. I devoured it and then took the rest home to nosh on throughout the week. Guess what…the crust reheated with a crunch still. It made me love the Mellow Mushroom even more. I can’t express my elation with the flavors, the food, and the service we received there. I had a great experience and just loved everything about the establishment.
I intend to go back very soon for more amazing gluten-free pizza. Why? Because it really was that good.
So…a couple weeks ago, I tried out my first ever Snikiddy product. While this company makes a plethora of gluten-free snacks, I had yet to pick any up. Why? Mostly my budget. But when my grocery store ran a sale on them, I was all about seeing what they were all about.
Prior to this, I had only tried the Snikiddy Cheddar Cheese Baked Fries. And I loved them. They were packed with cheesy flavor, but didn’t leave that crazy orange residue on your fingers. I loved the texture, the taste, everything about them.
The other flavor I bought at the time was Snikiddy’s Southwest Cheddar Baked Fries. I was quite excited to be trying these out after how much I enjoyed the plain cheddar ones. I dished up a serving size, 28 grams, and took them to work with me this week. At snack time, I pulled them out of my desk drawer, and popped the top. I snagged my first little fry, popped it in my mouth.
And BAM…cheese flavor. Right off the bat. My first thought was that these weren’t spicy at all. And then, that was when the heat kicked in. It wasn’t hot, but you could totally taste that jalapeno flavor through the mix of cheese, tomato, onion and garlic. I loved the spice. But just hadn’t expected it to be that pronounced. I actually coughed a little bit. My office mate looked over at me, and I said, “Wooo…spicy!”
But, that was what set these apart from the regular cheddar ones. These baked fries have that nice addition of heat to them, which blends well with the mix of cheddar and parmesan cheese that are incorporated onto each fry. I thought they tasted a lot like a fry that had been dipped into a cheesy, spicy queso. So delicious. That hit of heat at the end of each bite really makes these a showstopper. My palate was on fire…but in a good way.
Just as before, the Southwest Cheddar Baked Fries by Snikiddy are all-natural, gluten-free, wheat-free, contain no hydrogenated oils, no trans fats, and are low in saturated fat. These snacks are also very low on sodium and contain 50% less fat than regular potato chips. Snikiddy Southwest Cheddar Baked Fries are vegetarian, kosher, cholesterol free, and contain no MSG. One serving will only set you back 130 calories, and the serving size is a decent amount.
And they are spicy. These amazing little finger snacks are like having seasoned fries without the guilt. And the nice crunch is like what you would get when biting into Cheetoes…but with more healthy ingredients and nutritional stats.
These amazing snacks are hot, hot, hot…so if you like to add a little spice to your snack time, I highly recommend these.
There is just something so whimsical about ice cream cones? Perhaps it just reminds me of my childhood. There wasn’t a summer that went by that my family didn’t get into the car and drive across town to The Dairy Barn, which served up soft serve ice cream during the summer season. It was a fun treat and I savored the crunchy cone as much as I did the sweet ice cream that topped it off.
I think that is why being able to have ice cream cones means so much to me now. When I had to go gluten-free, I didn’t think I missed them. It had been ages since I had truly devoured ice cream in a cone. I was grown up now. I always got a bowl. It wasn’t a big deal. I wasn’t really missing out on anything, right?
Well, that was what I thought. And then gluten-free ice cream cones went on sale at my local grocery store. They were running a closeout on their entire gluten-free section, so my roommate and I grabbed what we thought we could use and took it all home. About a month ago, I had an ice cream cone for the first time in years…and for the first time since going gluten-free.
It was actually a surprise the other day when I sent my roommate out on a mission to get a few missing items from the grocery store. She headed out and when she returned, she had the necessary items…and a surprise. A different brand of gluten-free ice cream cones.
This time, the brand is Goldbaums, which is a company that was established in 2007 wanting to fill the gluten-free niche in the U.S. food industry. Gluten-free products were already out on the market, but CEO, Leah Parnes, felt they lacked certain qualities. With a mission in mind, Goldbaums set out to create gluten-free food perfection, starting with pasta and then branching out from there.
One of these products is the Goldbaums Gluten-Free Ice Cream Cones. These ice cream cones are not only gluten-free, but low in calories. In addition, these are flavored with vanilla, giving them a very pleasing sweetness to them. I also loved the crispy nature of the cones themselves. They didn’t get soggy when the ice cream began melting, and they held up against the dripping ice cream as well. I didn’t end up with a mess on my jeans or shirt, so that spoke volumes to me. I loved how crisp and light these were, not taking away from the flavor of the ice cream, but adding a touch of flavor to the palate.
These ice cream cones are very low in calories. A scant 11 calories is all you’ll be set back. These also only contain 3 grams of fat per cone. Not bad for a treat. Not bad at all. The cones are also kosher, GMO-free, and vegan.
These flavorful, sweet, and crunchy ice cream cones really rounded out my scoop of ice cream. I was tempted to make up another one, but resisted the urge. I’ve been savoring the cones ever since. My roommate is even in love with these.
And…Goldbaums makes a variety of different cones. So as long as I can track down the rest…I can continue to sample more gluten-free goodies. And that just might mean getting more dairy-free ice cream. I can live with that sacrifice.
Major props to Goldbaums for an amazing, high quality, very tasty product. My ice cream is once again a true treat to eat.
Goldbaums Gluten-Free Ice Cream Cone topped with a scoop of So Delicious Neapolitan Ice Cream
The obsession with carrot cake these days all began with the abundance of carrots in my CSA bin this past week. I had a ton of them arrive and needed some way to use them. Chopping them up in a salad is an option, but that’s so conventional. After experimenting with a gluten-free carrot cake mix…then making my own gluten-free carrot cake pancakes…I thought to myself…”Self…why not make gluten-free carrot cake scones?” And why not, indeed. It was only logical.
So, below is a recipe of my own creation. These are good to eat on their own, but I love to top it off with my light cream cheese icing. Why? Because it sort of brings that whole carrot cake aura to the scones. Besides, it is absolutely delicious.
4 ounces of cream cheese (I used Galaxy Nutritional Foods Vegan Cream Cheese)
2 tablespoons butter (I used Earth Balance Vegan Buttery Sticks)
2 teaspoons vanilla extract
3 cups of confectioners sugar, sifted
Directions:
Gluten-Free Carrot Cake Scones (no icing)
Preheat oven to 375° F.
Mix the baking mix, brown sugar, baking powder, cinnamon, salt, cloves, ginger and peanuts together.
Add the vanilla, applesauce, pumpkin, and almond milk. Mix together with a fork. Dough will be thick.
Fold in shredded carrots until well incorporated throughout the dough.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
Make the light cream cheese icing:
Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 – 45 seconds.
Stop the machine and add the vanilla and 1 cup of the confectioners’ sugar. Beat with the mixer on low speed until combined, 30 seconds.
Add another cup of sugar and beat on low speed until combined, 15 seconds.
Add the remaining cup of confectioners’ sugar and beat until smooth, 15 – 30 seconds.
Increase the mixer speed to medium and beat the frosting until fluffy, 30 seconds longer.
Spread or drizzle over the top of the scones.
Enjoy!
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I wasn’t sure what to expect when I whipped these up one evening. But the texture is great and the flavors just pop. They are quite good on their own, but the icing is, forgive the pun, the icing on the cake. This just makes carrot cake part of the scones seem more carrot cake-like. These are an easy breakfast to prepare and keep in the fridge. Just remove the icing to drizzle over reheated scones to allow it to soften before topping them off.
Completely happy with these and can’t wait to get loaded down with more carrots!
The Celiathlete 