Product Review: Fiona’s Natural Sunflower Vanilla Coconut Granola

Fiona's Natural Sunflower Vanilla Coconut Granola
Fiona’s Natural Sunflower Vanilla Coconut Granola

Product: Fiona’s Natural Sunflower Vanilla Coconut Granola – $4.99+

Another morning…another healthy breakfast!  That’s how I try to look at it.  Especially as I am gearing up for marathon training, yet again, through the hot, steamy summer mornings.  This morning, not only did I have a training run to do, but I also have my spin class.  Fuel is important and I want to be sure I’m giving my body the best fuel possible for optimum performance.  Besides, food that is good for me makes me feel good.  I try to keep it as natural as possible as often as I can.

So, after my run (I had something to eat before heading out, don’t worry…sports nutritionist’s orders!) and before heading out for spinning…I grabbed yet another product from my May Cuisine Cube – Fiona’s Natural Sunflower Vanilla Coconut Granola.  First of all, if you haven’t checked out Cuisine Cube, I highly encourage you to do so.  I get a box, every month, with a new gluten-free item from every meal category.  One for breakfast, one for snack, one for candy, one for dinner, one for lunch, and one for dessert.  Every month, this is delivered to me with…and everything inside is from  a smaller, lesser known company that specializes in gluten-free foods.  I love it, because it is introducing me to companies and products I never would have heard of otherwise.

As my CSA bin had provided me with some amazing looking organic strawberries, I figured it was time to build up some breakfast fruit and yogurt parfaits.  Because I have some damn good Greek yogurt in my fridge.  It’s a staple.  I always have it in there.  So…I pulled the granola (a breakfast item from my Cuisine Cube) out of my pantry and began to build my famous parfaits.  First some granola…then the yogurt…some honey…fruit (in this case…strawberries)…more granola…yogurt…honey…strawberries…granola…honey.  Serve!

Super easy.  And one of my favorite breakfasts.  It’s cool and refreshing and just damn good.  But…a lot of the success of this parfait does fall to the granola.

So…it was time to put Fiona’s Natural Sunflower Vanilla Coconut Granola to the test.

You know what?  It passed.  One bite (which I took straight from the bag so I could see how it tasted on its own without the yogurt and fruit  muddling the flavor) and I knew it was good.  I knew I was going to be okay with this one.  The flavors were fantastic.  Not overwhelming or overpowering, but just enough.  I loved being able to see not just the sunflower seeds, but the oats and flax seeds too.  Nothing was hidden or unidentifiable.  And the sweetness was natural as well, brought out with agave and  coconut.  And…the coconut doesn’t take over the granola either.  And because it is sweetened with pure, organic agave nectar, this granola is low glycemic and won’t cause those sugar highs that lead to the eventual crash.  This granola is heavenly.  Seriously.  The combination of the pure vanilla with the coconut and the crunchy sunflower seeds and toasted oats…magic on my tongue.  I am so glad I had the chance to enjoy this granola.  Because I use granola a lot in things and I love trying new ones.  I’d never heard of Fiona’s Natural….and now I hope to find it in one of my stores around here.

Let’s talk ingredients.  Fiona’s Natural Sunflower Vanilla Coconut Granola couldn’t be cleaner.  The ingredients are as follows: certified gluten-free oats, unsweetened coconut, sunflower seeds, milled flax seeds, organic agave nectar, rice bran oil, and pure vanilla extract.  Not only are all of those natural ingredients, but they are all recognizable and things I have in my kitchen.  Seriously!  And the granola is also vegan, soy-free, and salt-free.  But it does not skimp on flavor because of that.  Honestly…you’ll fall in love at first bite too.

And what about nutritional information?  Fiona’s Natural Sunflower Vanilla Coconut Granola is a bit higher on the calorie scale than many other granolas out there.  However…I didn’t use a full serving in my parfaits…in fact, I normally use about half of what this says.  But a serving is 1/3 cup of the granola.  This serving provides you with 210 calories and 10 grams of fat.  Do NOT freak out over that fat…they are the healthy fats.  I promise!  A serving will also give you 5mg sodium and 6 grams of sugar.  That isn’t bad for a granola at all.  This granola is cholesterol free and gluten-free.  A serving will dish up 4 grams of fiber and 5 grams of protein.

So much love to Cuisine Cube for introducing me to yet another company with a great product.  I hope to find Fiona’s Natural granola in stores around here.  And if not, I will see if I can have it special ordered.  Or…maybe I’ll just order online.  This was really good granola.  I was impressed.  And when you eat a lot of granola, sometimes they all blend together.  But this one, the subtleness of it…made it stand out.  And I’m happy to have a bag of it in my pantry.

Fiona's Natural Sunflower Vanilla Coconut Granola
Fiona’s Natural Sunflower Vanilla Coconut Granola

Product Review: Glutenfreeda Cranberry Cashew Honey Granola

Glutenfreeda Cashew Cranberry Honey Granola
Glutenfreeda Cashew Cranberry Honey Granola

Product: Glutenfreeda Cranberry Cashew Honey Granola – $4.99+

Way back when my gluten-free journey started, I finally stopped cheating on my oatmeal (because I got tired of feeling like crap after lunch) and made the leap to gluten-free oats.  One of the first brands readily available in my area (and also more cost efficient than others) was the gluten-free oatmeal by Glutenfreeda.  And…sadly enough, the oatmeal didn’t wow me or really make me want to be friends with it.  In fact, I found it rather bland, if I recall correctly.

But…sometimes you have to learn not to hold something against a brand itself.  And, after a quick trip to Birmingham, Alabama, and a dash through the Publix near the Mellow Mushroom I was meeting my parents at for gluten-free pizza that night…I discovered a delicious sounding granola on the gluten-free shelves.  The issue I had was…it was Glutenfreeda.

Do I risk it?  I mean…it was Glutenfreeda Gluten-Free Cranberry Cashew Honey Granola.  Um…nothing wrong with any of that.  In fact…it sounds oh…so right!  So, with a little debating, I finally snatched it off the shelf and committed myself to the purchase.

And…a month later…and me back in Louisville, Kentucky…I broke it out of the pantry for some breakfast parfaits (made with Greek yogurt and caramelized pears).  Oh, to be sure, I was beyond nervous.  It was the only granola in the pantry at the time, so it was either amazing…or not.  And with no replacement, either way my roomie and I were eating it.

*sigh*  *deep breath*

Breakfast Parfait…assemble!

Of course, I had to test the granola on its own before tossing it with the rest of the parfait components.  I poured a bit in my palm, getting the oats, the dried cranberries, and the cashews.  I tossed it back and…it was really good.  I mean…REALLY good.  It’s actually that perfect mix of sweet and salty.  I mean…perfect.  It has the flavor from the roasted cashews and the sweetness from the dried cranberries.  The honey ties it all together.  And the gluten-free oats are toasted to perfection and absolutely amazing.  It all just comes together…and as much as I thought I was going to dislike this granola…I love it.

Naturally, because I have yet to find it around here.  HA!

So…let’s talk ingredients, shall we?  You’ll love these.  Glutenfreeda’s Gluten-Free Cranberry Cashew Honey Granola is simply made from gluten-free oats, cashews, dried cranberries, brown sugar, canola oil, honey, flax seeds, vanilla.

That’s it.  Okay…so the canola oil and brown sugar might throw you off…especially the canola oil, but in the grand scheme of things…not too shabby!  Not at all.

Nutritionally speaking, Glutenfreeda isn’t dishing up a whole lot of empty, sugar-laden calories either.  Each box of granola contains 4 individual packages.  The kicker is, there are 10 servings per box.  So do not eat an entire package in one sitting.  You’ll be doing 2.5 servings if you do that.  And one serving, 1/4 cup of the granola, will give you 120 calories and 4 grams of fat.  This granola is cholesterol-free and sodium-free.  A serving also provides you with 6 grams of sugar (not bad), 2 grams of fiber and 3 grams of protein.

Honestly, I was skeptical, but as it turns out…I was pleasantly surprised to actually like this granola.  Not just like…love.  I could indulge in this at breakfast every day…if I could find it in my area.  Great flavor profile.  Crunchy, tasty granola.  Great job, Glutenfreeda!

Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.

Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’

Ingredients:

Certified gluten-free oats, cashews (salt), dried cranberries (sugar, sunflower oil), brown sugar, canola oil, honey, flax seeds, vanilla.

– See more at: http://www.glutenfreeda.com/our-products/granola/cranberry-cashew/#sthash.hltlNfkn.dpuf

 

Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.

Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’

Ingredients:

Certified gluten-free oats, cashews (salt), dried cranberries (sugar, sunflower oil), brown sugar, canola oil, honey, flax seeds, vanilla.

– See more at: http://www.glutenfreeda.com/our-products/granola/cranberry-cashew/#sthash.hltlNfkn.dpuf

Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.

Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’

Ingredients:

Certified gluten-free oats, cashews (salt), dried cranberries (sugar, sunflower oil), brown sugar, canola oil, honey, flax seeds, vanilla.

– See more at: http://www.glutenfreeda.com/our-products/granola/cranberry-cashew/#sthash.hltlNfkn.dpuf

Restaurant Review: Rye, Louisville, Kentucky

Rye, Louisville, Kentucky
Rye, Louisville, Kentucky

Restaurant: Rye, Louisville, Kentucky

While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area.  It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings.  It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat.  Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.

Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables.  It happens that three local restaurants have a chef’s table.  And after a little debate…Cathy and I decided on a new hotspot in town, Rye.  Rye is located in the NULU region of Louisville…and it seemed right up our alley.  Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything.  But they had to stay within the perimeters of my diet for me.  The chef and the restaurant had no problem with that, so…it was set.  Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.

The most difficult part was not telling Indy we were doing this.  The only instruction we gave her was to bring something nice to eat dinner out in on Friday night.  That was it.  That was all she got.  And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp.  We have our ways.  Anyway, once she knew which restaurant, she seemed pretty excited about that.  The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation.  As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.”  HAHAHA!!  Yes, my dearest foodie friend.  Yes…you did!

We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work.  I was soaking this in, just watching how they worked together, talked, and even put together each dish.  It was heaven to me.  I still have a dream of being a chef.  Maybe one day it will happen.  But this…was a treat and I was enjoying it.

At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have.  Let me tell you, this team was amazing.  Doug had the drinks out to us just before the food was brought over by Chef Joe.  And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water.  It was incredible.  And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time.  Our first course…of what would be an 8 course tasting menu.

The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received.  My drink was different in a few occasions too, better paired with my vegetable than their meat.  Other than that…it was time to enjoy some good food and soak up the experience.

Rye's Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters

And it was off to a good start.  Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters.  This accompanied our first course, which arrived a moment later…Radish with Whipped Butter.  Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt.  The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter.  I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite.  Still a bit bizarre, but delicious.  And that’s what mattered.  The pairing with the Dolin Blanc was brilliant.  The effervescence and lightness was a great way to start off the meal.

Rye's Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade

Our plates were cleared and things were given time to settle.  But, after about 10 minutes our next drink was brought out.  It was a Strawberry Lemonade.  No alcohol in this one.  Just a sweet palate refresher.  Not but a moment later, Chef Joe appeared with three identical plates.  The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil.  THIS…my dear friends, turned out to be my favorite course of the entire meal.  Yes…this one.  The roasted beets were fresh and fantastic.  Perfect, really.  And it paired so well with the labne (strained yogurt).  The lavender-mango chutney was light and fresh.  And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most.  The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets.  I was in foodie heaven with this one.  I could have eaten another plate of that and been a happy girl.

Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many

Rye's Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc

oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems.  The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us.  We were content where we were, however.  (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!)  Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree.  Cathy and Indy received a Stillwater Classique beer.  This was a change from what was printed on the menu, so it took them by surprise.  Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc.  Cathy tasted her beer and didn’t like it much…but we still had food to pair with it.  And Chef Joe appeared soon after, serving up our third course.  This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts).  First of all…a smoked egg is the most wonderful thing in the world.  It’s smokey and savory and rich and creamy and just made of complete yumminess.  Seriously…if I had a smoker I would do this every morning for breakfast.  In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it.  Yes…this was a rich dish.  The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus.  I savored each and every bite.  And because it was so rich, the wine pairing was perfect.  This course was comfort food to me.  For the record, Cathy never did really like the beer.

When plates were cleared, we all gazed down at our menus to see what was up next.  This is where dishes started to really get different.  Cathy and Indy were about to start getting their proteins.  Mine stuck to a tried and true vegetable replacement for said protein.  The rest of the dish would mirror each other.  And, on some occasions…the drinks would be different.

Rye's Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub

Such was the case for the fourth course of the night.  This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course.  Doug brought over our drink pairings for the upcoming course.  Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler.  Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night.  Go figure.  As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it.  That just seemed strange.  But I gave it a sip prior to the dish coming up and it actually had a refreshing taste.  The vinegar worked.  Chef Joe brought over soup bowls for us.  My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro.  The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato.  I loved how light this course was, and how refreshing.  I am a sucker for soups as it is, and this one was perfection.  Seriously.  The broth was creamy without being filling.  The sweet potatoes were soft and delicate and perfect.  The seasoning was spot on.  And who doesn’t love an amazing soup?  Fantastic.  And the drinks paired perfectly.  I enjoyed sipping my Pineapple Blush between tastes of my soup.  Delish.

Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to

Rye's Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam

tables.  It was so awesome watching the kitchen work while we ate.  Doug returned with three glasses of identical drinks.  We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam.  I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING!  I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste.  I actually found myself liking this one.  And, on cue, Chef Joe came over with our course.  The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber.  Ah…a match to that cucumber sea foam.  Cathy and Indy were served Monkfish instead of the cauliflower.  First of all, the harissa was amazing.  This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower.  In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate.  The almonds added a nice hit of texture.  Yeah…this one was so good.  Now I want harissa in my kitchen to use on my own cauliflower when I cook it.  Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.

Rye's Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel

Another plate clearing and more time to let things settle.  We were starting to get full, but we were over the halfway point.  And thankfully these were small plates.  This time, our food beat the drink to our counter.  So, Chef Joe went ahead and described our sixth course to us.  For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange.  Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange.  We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel.  We now felt ready to dig in.  I sipped the wine first, finding that bitterness that I often find with red wine.  But it was good.  And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing.  My favorite part, however, was the grits.  And as I lived in Alabama for six years and never liked grits, this totally surprised me.  I couldn’t say enough good things about these grits.  This was a fantastic course and we all polished it off.  Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes.  Veggies must be really cute, because my food was really good.

Rye's Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir

And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching.  But we didn’t care.  The food was some of the most amazing I had in a long time.  This was definitely a treat.  Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course.  Chef Joe arrived with our plates.  I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus.  Cathy and Indy had Duck instead of the fennel.  Wow.  I loved how the Fennel was grilled and cooked down to perfection.  The parsnip puree was perfect.  It wasn’t gritty at all.  The black garlic paired well with everything, seasoning it perfectly.  I loved how the pistachio gave it some texture.  And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish.  Cathy and Indy definitely seemed happy with the duck.  And when we were done eating, we were all eying the menu.  One course to go…and it was dessert.  I always have room for dessert.

Rye's Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux

Gone were our dishes and Cathy was really, really looking forward to our dessert.  Why?  It was lemon.  And we are both huge fans of anything lemon.  Seriously.  Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free.  This made me a happy, happy girl.  Doug appeared with our final drink pairing of the night.  This was a Gerard Bertrand Cremant de Limoux.  I love dessert wines.  LOVE.  If I could drink dessert wine all the time, I would totally do it.  Pure perfection.  This was light and crisp and just…delicious.  I had to remind myself to save some for the dessert.  Chef Joe brought out the most amazing looking dessert of all time.  Seriously.  It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue.  First of all…salty and sweet.  Second of all…LEMON!!  This was a fantastic and light dessert.  And I wanted to devour it quickly because it was so delicious…but I managed to keep my  sweet tooth under control and really savor each bite.  The lemon flavor was spot on.  Not too much.  Just right.  And the pink peppercorn meringue was fantastic.  Light.  Fluffy.  Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert.  This was love in dessert form.  Lemon-y, nutty, meringue-y love.  And I had to make sure I got a bit of everything in each bite.

Rye really, really outdid themselves.  Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined.  They were more than happy to work with and around my food allergies and dietary needs.  Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal.  This was more than a dinner out with my foodie friends…this was a foodie experience.

If you haven’t checked out Rye yet…you should.  Their menu sounds amazing and they are very good with dietary restrictions.  Their kitchen is clean and kept that way.  Their staff is knowledgeable.  And I can’t wait to go back again and try some food off their standard menu.

Thank you, Rye…for such a treat that night.

Product Review: Sophie’s Kitchen Vegan Prawns

Sophie's Kitchen Vegan Prawns
Sophie’s Kitchen Vegan Prawns

Product Review: Sophie’s Kitchen Vegan Prawns – $5.99+

Vegan seafood.

Sounds impossible, right?  I would have doubted its existence myself, until a trip to Jungle Jim’s in Cincinnati, Ohio last year.  My eyes were opened to so much potential and awesomeness.  It’s…seafood…made from plant-based ingredients.

Seriously!

And while my journey into the vegan seafood began with Sophie’s Kitchen Breaded Vegan Fish Filets…which were…eh…okay…I have found other products by this company to be amazing.  Like…you wouldn’t even know it wasn’t seafood.  I’m not kidding.  Taste is sometimes even better.  Texture is spot on.  Yep…I’m in love with this company.  So much, in fact, that the Breaded Vegan Shrimp are always in my freezer.

Between the numerous natural food stores that I shop at each weekend, there is a variety of Sophie’s Kitchen options available.  My most trusted spot, however, is Whole Foods, as they seem to have more of the products than anywhere else.  And on a recent journey, these amazing products were…ON SALE!  So, my roommate and I grabbed one of each.

And…with Fat Tuesday’s arrival…I was in the mood for some Cajun food.  This meant I took the Vegan Prawns and rubbed them with a Cajun seasoning (a la Emeril Lagasse) and cooked them in the oven at 375°F for 6 minutes.  This really is that simple, I swear.

Why Cajun shrimp?  Well, when I was at Disney World this past January and was meeting Tiana (from The Princess and the Frog), I asked how her restaurant was going and explained that it was a dream of mine to open my own.  She said to make my signature dish an amazing Cajun Shrimp Alfredo.  So…here I took her advice…except I kept mine vegan and gluten-free.  Because…I want to be able to eat it, yes?  Yes!

Sophie's Kitchen Vegan Prawns (frozen)
Sophie’s Kitchen Vegan Prawns (frozen)

Well, being that this was the first time I was eating the Vegan Prawns from Sophie’s Kitchen, I didn’t stir them into the pasta, but rather laid them on tip.  And it worked.  The dish looked beautiful and the pasta came out perfect.  I made up a sauce using So Delicious Dairy Free Unsweetened Cultured Coconut Milk, almond milk, nutritional yeast, vegan butter, garlic, fire roasted tomatoes, and a bit more Cajun seasoning.

And I’ll get to the taste in a moment…

Because Fat Tuesday is tonight and I had another idea going in my head.

This time…a Cajun Shrimp Po’boy.  With my vegan slaw on a gluten-free sandwich roll.  This HAD to happen.  I mean…for real.  I once again rubbed the Vegan Prawns down with my Cajun seasoning, but this time I decided to cook them up in a pan.  I toasted the rolls in the oven, added some local lettuce, slathered them with some slaw and topped them off with the Vegan prawns.  My own, personal twist on a Po’boy.  Getting in the Mardi Gras spirit here!  I cooked the prawns in coconut oil and…OH MY GOODNESS…that was magic.  The Cajun seasoning blackened up perfectly.  And these were…winning!

So, now I can talk about what I thought about the Sophie’s Kitchen Vegan Prawns…

Oven baked or cooked in the skillet, I was beyond impressed with the flavor, texture, and overall taste of the Vegan Prawns.  They were fantastic cooked in the coconut oil in the pan though.  Reminded me of when I used to help my mom make her garlic lover’s shrimp (with real shrimp, mind you!).  And, I think next time I purchase these (and, yes, there will be a next time), that’s what I’m going to do with them.  YUMMY!!  I thought these meshed well with the other flavors I paired with it, in both dishes.  And while baking them in the oven was good…the pan cooking was beyond amazing.  I think I found my new favorite way to prepare them.  In fact, next time I get the Vegan Scallops…that’s how I’m cooking those as well.  Honestly, these are fantastic.

As far as ingredients go, the Sophie’s Kitchen Vegan Prawns are made from water, konjac powder, beta glucan, potato starch, paprika, organic agave nectar, sea salt, carageenan (seaweed based gelatin), alginate (from seaweed), and calcium hydroxide.  The Vegan Prawns are soy-free, gluten-free, 100% vegan and plant-based, non-GMO, contain no artificial colors, preservatives or MSG. These have no added sugars or artificial…anything.  Honestly!

Nutritionally speaking, each box contains 3.1 servings…or 10 of the Vegan Prawns.  A serving is 3 prawns, but being as I’m splitting this with two people over two days, we each had 2.5 Vegan Prawns.  That being said, a normal serving of the 3 prawns would give you 50 calories.  This product is fat free and cholesterol free.  A serving will also provide you with only 150 mg sodium and 1 gram of sugar.  Loving that.  And finally, three of the Vegan Prawns provide you with 3 grams of fiber and less than 1 gram of protein.

Discovering Sophie’s Kitchen products has been amazing for me.  I often keep one product stocked in my freezer at all times.  You never know when you might need it.  If you haven’t tried these yet…go to your local natural foods store and check their freezer section.  Serious yummy vegan seafood eats here!

Sophie's Kitchen Vegan Prawns (cooked 2 ways) - Left: Vegan Cajun Shrimp Alfredo (baked); Right: Vegan Shrimp Po'Boys (pan fried)
Sophie’s Kitchen Vegan Prawns (cooked 2 ways) – Left: Vegan Cajun Shrimp Alfredo (baked); Right: Vegan Shrimp Po’Boys (pan fried)

Recipe: Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread

My refrigerator has something incredible in it.  Really.

I have these cartons of So Delicious Dairy Free Unsweetened Cultured Coconut Milk.

Let me tell you…these were the most fantastic yogurts to ever enter into my life.  And I was feeling the need to bake last night.  Using a guide recipe from Gluten-Free on a Shoestring, I baked up what is turning out to be one of my favorite breads I have ever made.  Made with Enjoy Life Mini Chocolate Morsels, Better Batter Gluten-Free All-Purpose Flour, and So Delicious Dairy Free Unsweetened Cultured Coconut Milk, this is a recipe that will wow your friends and family.  You might even surprise yourself with how moist and delicious this bread is when it is baked and cooled and finally…sliced.  All of this was from scratch and, as luck would have it, I had everything necessary already in my apartment.  Check out the recipe below.

Recipe: Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread

Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread
Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread

Servings: 12-16
Time: Prep 20 minutes; Bake 50 minutes

Ingredients:

  • 1-3/4 cups all-purpose gluten-free flour (I used Better Batter)
  • 6 tablespoons cornstarch
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature (I used Earth Balance)
  • 1 cup plain yogurt, at room temperature (I used So Delicious Dairy Free Unsweetened Cultured Coconut Milk)
  • 2 eggs, at room temperature, beaten
  • 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)


Directions:

Preheat oven to 350°F.  Grease well a standard 9-inch by 5-inch loaf pan and set it aside.

In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk.  Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs.  Mix on medium speed to combine with the paddle attachment (or your handheld mixer) after each addition.  The batter will be thick.  Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter.  Scrape into the prepared baking pan and, with wet hands, smooth the top.  To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center.  For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.

Place the pan in the center of the preheated oven and bake for 30 minutes.  Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.  Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.  Slice once cool and serve.

~*~*~

You will love this bread.  Light, moist, and packed with flavor.  And using the Unsweetened Cultured Coconut Milk meant adding flavor without the added sugar.  It was fantastic.  And the bread…definitely one of my new favorites.  This is amazing.  I can’t wait to make more breads using the Cultured Coconut Milk.  Fantastic.

Chocolate chip bread-y love!

Product Review: So Delicious Dairy Free Unsweetened Cultured Coconut Milk

So Delicious Dairy Free Unsweetened Cultured Coconut Milk
So Delicious Dairy Free Unsweetened Cultured Coconut Milk

Product: So Delicious Dairy Free Unsweetened Cultured Coconut Milk – $5.99+

Love is finding a product that you can literally do just about anything with…and getting creative with it.  I love to come up with new ways to make things when I’m in my kitchen.  I love to see just what I can accomplish with what I have on hand.

Currently, in my refrigerator, I have two 16 ounce cartons of So Delicious Dairy Free Unsweetened Cultured Coconut Milk.

What is cultured coconut milk?  Glad you asked.

It’s the dairy-free, coconut milk based version of a creamy, dreamy yogurt.  Yes…all you dairy-free people who have lamented the loss of yogurt in your diet…welcome to the world of So Delicious and their fantastic coconut milk based yogurts.  Also known as…cultured coconut milk.

I love that So Delicious has released two new varieties of their cultured coconut milk products.  I already reviewed the Unsweetened Vanilla Cultured Coconut Milk…but now it is simply the Unsweetened Cultured Coconut Milk.  First of all, as someone trying to keep their sugar intake in check, the unsweetened offering makes me so happy.  Even better…it has great texture and good flavor.  It actually has a bit of a tang to it, reminding me of a sour cream.  And, certainly, this could easily be used in place of sour cream.  But…not in my case.

I got into my kitchen last night and decided to use some of the So Delicious Dairy Free Unsweetened Cultured Coconut Milk…to make bread.  Yep.  Bread.  Delicious…dairy free and gluten-free Chocolate Chip Yogurt Bread.

Here’s what I found out…my bread cooked up amazing.  The Unsweetened Cultured Coconut Milk made this a very light, very moist bread when all was said and done.  The best part was how it tasted.  Because this also adds flavor without adding more sugar.  And that…that is an amazing thing.  I love how versatile this product is.  It can be used in dressings, breakfast parfaits, smoothies, as a garnish for meals…you name it.  And it does it all with style and without upping the sugars you’re consuming.  LOVE!

A serving of the So Delicious Dairy Free Unsweetened Cultured Coconut Milk is 1/2 cup or 4 ounces.  This serving will provide you with 50 calories and 4 grams of fat.  You will be provided with 95 mg sodium and 1 gram of sugar.  The Unsweetened Cultured Coconut Milk doesn’t provide any protein, but you do get 4 grams of fiber.  This product is cholesterol free, gluten-free, vegan, kosher, non-GMO, and made with organic ingredients.

I have truly fallen in love with this product.  I am so glad I have two containers of it chilling in my fridge.  There are tons of other things I want to try this with.  But…below, take a look at how amazing my bread baked up using the So Delicious Dairy Free Unsweetened Cultured Coconut Milk.  I am beyond impressed.  You will be too!

Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread made with So Delicious Dairy Free Unsweetened Cultured Coconut Milk
Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread made with So Delicious Dairy Free Unsweetened Cultured Coconut Milk

Product Review: So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk

So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk
So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk

Product: So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk – $5.99+

Do you know what love is?

Love is…a new and fabulous product from a company who prides itself on good quality products.  And, lucky me…I had the opportunity to test drive a few of these new products from So Delicious!!  I have not been disappointed.

One of the new products out there from So Delicious Dairy Free is their 16 ounce containers of Unsweetened Cultured Coconut Milk.  They have two varieties of the unsweetened ones…plain and vanilla.  And let me tell you…these do not disappoint.

I am a huge smoothie fan.  And, for Christmas, I was given a personal blender.  So smoothie making is SO much easier now.  They are great for pre-run and post-run fueling and nutrition…as long as you use the right ingredients.  Well, I’m not running much right now due to a severely sprained ankle.  But…smoothies are still one of the best things in life.  So…this week, I broke out a tub of the So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk.

It was brilliant.  I put 1 cup of the Unsweetened Vanilla Cultured Coconut Milk into my blender, then added 1/4 cup pineapple juice, 1 tablespoon of flaxseed, and then a tropical fruit mixture of frozen fruit (mangoes, pineapple, strawberries, and peaches)…gave it a whirl…and viola.  Smoothie.

Let me tell you…this makes a smooth, rich and creamy smoothie without adding sugar to the mix.  There is plenty of sugar via the fruit that is used.  I love having that option as I am trying to cut back a bit on the sugar I consume.  This is one of my new favorite products from So Delicious.  And it is so versatile.  I used one of the plain ones in a very…very different manner and I’ll post about that in a bit.  The fact of the matter remains, the vanilla doesn’t overpower or overwhelm.  The cultured coconut milk is creamy and dreamy.  It makes this velvety smooth, low sugar smoothie and it is fantastic.  Every last bit of it.  Fantastic.  Slurp that smoothie down…it’s good for you.  The bit of coconut flavor really played well with my tropical fruit blend.  So much love.

This product is nutritionally sound too!  A serving size is 4 ounces, or about 1/2 cup.  This serving will dish you up 60 calories and 3.5 grams of fat.  You will also be taking in 95 mg sodium and only 1 gram of sugar.  LOVE IT!  This product has no protein in it, but you do get 4 grams of filling fiber.  If you need a protein boost…use a good and trusty protein powder.  This product is cholesterol free, gluten-free, and vegan.

I can’t say enough good things about this product.  I am over the moon for it.  And I can’t wait to share what I did with the plain unsweetened either.  Although the vanilla would have worked just as well too.  I don’t think my fridge will ever be without this now.  I am, above all else, hooked.  Loving it!  I promise…you will too!

Tropical Smoothie made with So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk
Tropical Smoothie made with So Delicious Dairy Free Unsweetened Vanilla Cultured Coconut Milk

Product Review: Nature’s Path Gluten Free Selections Summer Berries Granola

Nature's Path Gluten Free Selections Summer Berries Granola
Nature’s Path Gluten Free Selections Summer Berries Granola

Product: Nature’s Path Gluten Free Selections Summer Berries Granola – $5.99+

Gluten-free granola is a staple in my apartment and my pantry.  Honestly.  My roommate and I go through it each week, using it on the breakfast parfaits that are part of the morning rotation every other day.  It’s nice to change things up every now and again and have something other than cereal.  I often will pair Greek yogurt and granola with fresh berries…or caramelized apples or pears.  Sometimes even banana.  It just depends on what produce I happen to have in the house.

Recently, while scouting the grocery store for some granola, I had my roommate choose the one she’d like to have.  Now, she, like me, has her favorites.  But, she chose one we hadn’t tried before.  I was actually surprised.  Even more as this was actually a newer product from Nature’s Path.

Now, Nature’s Path has a few great gluten-free options.  I have eaten their EnviroKidz cereals (and still do!) and have even given some love to their regular cereals and one of their frozen waffle options.  So, Nature’s Path is rather consistent on quality products.  I don’t think I’ve had a product that I haven’t liked.  Which is why I am not ashamed of my EnviroKidz Koala Crisps in my pantry.

But…granola?  Why not?

My roomate chose the Gluten Free Selections Summer Berries Granola.  This granola is a blend of gluten-free rolled oats, yogurt chips, freeze-dried blueberries, freeze-dried strawberries, and freeze-dried strawberries.  Now, I’ve always been a fan of the dehydrated fruits in cereals because I find them to be so packed with flavor.  I was actually looking forward to sampling this one.

Well…Nature’s Path really nailed it.  The Gluten Free Selections Summer Berries Granola is amazing.  While the sweetened and seasoned gluten-free rolled oats make for a great base, and the intensity of the freeze-dried berries brought a great sweet tang to each bite.  But the star of this granola…far and away…was the yogurt chips.  They really won me over with each bite.

I always sample the granola on its own, and would have been happy eating just this, on its own, for breakfast.  But granola hits the Greek yogurt and the fruit in my kitchen, so I caramelized apples and served them up over the Greek yogurt, topping them off with this granola.  How would the berries blend with the sweet caramelized apples?  Perfectly.  Every bite of this granola, whether on its own or in my breakfast parfaits was a burst of flavor.  But should you get a bite with a yogurt chip…the magic happens.  I commend Nature’s Path for that decision!

Let’s dive deeper into this product, shall we?  Nature’s Path upholds its commitment to providing safe, gluten-free products.  The ingredients in this granola are organic, non-GMO, and free of synthetic preservatives and additives.  I love that.

A serving of this granola is 1/4 cup.  This serving will provide you with 140 calories and 4 grams of fat.  Impressive, yes?  Each serving only has 8 grams of sugar, 55 mg sodium, and is cholesterol free.  You also are provided with 2 grams of fiber and 3 grams of protein.  Not bad at all.

Nature’s Path Gluten Free Selections Summer Berries Granola is sweet, savory, and so refreshing.  Start your day off right with a granola that sings across your taste buds and tastes like summer.  Even with fall creeping in, you can still enjoy that sweet taste of summer each morning.  And do seek out those yogurt chips…and see why I say they really make the mix.

Nature's Path Gluten Free Selections Summer Berries Granola over a Caramelized Apple and Greek Yogurt Breakfast Parfait
Nature’s Path Gluten Free Selections Summer Berries Granola over a Caramelized Apple and Greek Yogurt Breakfast Parfait

Recipe: Gluten-Free Blueberry Maple Refrigerator Oats

As part of trying to do more of a Clean Eating diet, per the recommendation of my sports nutritionist…I have decided to attempt to make my usual oatmeal for lunch habit continue…but with me making the oatmeal.  This way I have more control over the nutritional value.  And, especially, the amount of sugar that goes into each helping.

While I love my Bakery On Main gluten-free oatmeal and the multitude of amazing flavors…it is super expensive.  So, it also wracks up my grocery shopping budget.  But thanks to Pinterest…I found a way around that.  And…especially with the hot and humid summer days here…an even more refreshing way to enjoy my oatmeal in the afternoon.  Of course, this would be good any time of day…but oatmeal for lunch is my thing.

Recipe: Gluten-Free Blueberry Maple Refrigerator Oatmeal

Gluten-Free Blueberry Maple Refrigerator Oatmeal (Overnight Oats)
Gluten-Free Blueberry Maple Refrigerator Oatmeal (Overnight Oats)

Servings: 1
Time: Prep 10 minutes

Ingredients:

  • 1/4 cup uncooked old fashioned rolled oats (I used Trader Joe’s Gluten-Free Rolled Oats)
  • 1/3 cup skim milk (I used unsweetened almond milk
  • 1/4 cup low-fat Greek yogurt (I used vanilla Greek yogurt)
  • 1-1/2 teaspoons dried chia seeds (I didn’t have these…so I didn’t use them)
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions:

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds (if using), and maple syrup.

Put lid on jar and shake until well combined.

Remove lid, add blueberries and stir until mixed throughout.

Return lid to jar and refrigerate overnight or up to 2 days.

Eat chilled.

~*~*~

It’s simple.  It’s easy.  It’s SUPER delicious.  I loved taking bite after bite of this.  The chia seeds definitely would have made it less soupy…but I don’t have any on hand and I wasn’t going to go out and buy some specifically for this.  Maybe next grocery trip if the budget allows.  It worked out just fine without them, however.  Lunch was very nutritious and I knew everything that went into my oats.  And wow…was this every filling!

My little jar of goodness had only 185 calories and 2 grams of fat.  It also had 3 grams of fiber and 8 grams of protein in it.  How’s that for a powerhouse meal?!  There are lots of other recipes available via Pinterest and especially from The Yummy Life blog, which is where the pin takes me when I click on it.  I can’t wait to try other versions!  Total win!

Kind Healthy Grains lights up the taste buds with Vanilla Blueberry Clusters with Flax Seeds

Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds
Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds

Product: Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds – $4.99+

I could eat granola forever.  It travels well.  It is healthy if prepared right and made with the right ingredients.  And it is downright delicious.  I’ve made my own in the past, but sometimes…sometimes life gets crazy.  And these past weeks have brought a lot of craziness and road time.  And that means not a lot of time at home nor in the kitchen.  Bummer.

So, when I needed a granola to top off my fruit and Greek yogurt breakfast parfaits, I looked no further than some of my favorite, cleaner choices.  Low in sugar, natural ingredients.  That’s the key.

My favorite brand wasn’t available at the store where I was shopping, but my another favorite brand was thankfully on the shelf.  I love Kind products.  Kind Bars are one of my go-to granola bar choices because they are gluten-free and really on the better end of the nutrition scale.  And…a little bit closer to clean eating when you can’t make your own.  Kind products have always been ranked high for me and I’ve had one other of their granola choices…and so many flavors of their Kind Bars.  I felt confident choosing one of their bags of Healthy Grain clusters when I needed a granola.

A good friend of mine, who I run with, brought me some fresh blueberries that he picked.  I was thrilled to have them, as blueberries are one of my favorite fruits.  I’ve been putting them on top of my breakfast banana splits after hitting the gym and this morning, I threw them into my fruit and Greek yogurt breakfast parfaits.  Because…they are the best blueberries ever.  And, as luck would have it, the version of Kind Healthy Grains I chose at the grocery store was the Vanilla Blueberry Clusters with Flax Seeds.  It was almost destiny.

A serving of Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds
A serving of Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds

I actually liked this a lot more than I thought I would.  First of all, because they don’t have a high sugar content, these clusters of whole grains (gluten free oats, brown rice, gluten free oat flour, buckwheat, amaranth, millet, quinoa) aren’t overly sweet and won’t dominate your palate nor the dish you are using them in.  The vanilla flavor is subtle, without being lost.  The berry flavor, according to the ingredient list, seems to be a combination of blueberry puree, apple puree, plum puree, and a bit of apple juice.  In addition to that, the sweetness comes from the use of evaporated cane juice, vanilla, and molasses (which also helps as a binder for the clusters).  And thanks to the inclusion of the flax seeds, additional nutritional value is added to a simple sweetened granola.

Like I said, I adored the subtlety of this flavor and variety from Kind Healthy Grains.  And for me, a gluten-free vegetarian, the fact that the flax seeds brings a healthy dose of Omega-3 is an added bonus.  These are crunchy, and just add great texture to whatever it is included in.  Even on its own, this granola is fantastic.  Nothing needed to dress it up or add to it.  I could eat it by the handful and be happy.

Nutritionally speaking, I love how the ingredients are all natural.  A serving size of this granola is 1/3 cup.  In that serving, you get served 120 calories and 3 grams of fat.  Not bad at all!!  In addition, to being cholesterol free, this granola is very low in sodium (only 20 mg) and contains only 5 grams of sugar.  Love that!  A serving of the Vanilla Blueberry Clusters with Flax Seeds also provides 5 grams of filling fiber and 3 grams of protein.  It is a really fantastic choice for granola.  One that you definitely won’t feel guilty about eating or tossing over your yogurt, fruit, or whatever else you desire.

When it comes down to healthy choices, sometimes granola can be tricky.  So often it is just laden with sugars that make it an unhealthy, calorie-laden snack.  But, thanks to companies like Kind Products, a healthier choice is available.  If you are looking for a hint of vanilla sweetness and a bit of fruity goodness, I highly recommend the Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds.  Honestly…one of the best choices out on the market today.  Available in regular grocery stores too.  Trust me…you’ll want to try this one!

Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds over fresh blueberries and Chobani Vanilla Greek Yogurt
Kind Healthy Grains Vanilla Blueberry Clusters with Flax Seeds over fresh blueberries and Chobani Vanilla Greek Yogurt