All the taste of an apple turnover without the guilt-laden pastry shell. I kid you not.
Welcome to the wonderful new line from Lärabar. In early 2012, Lärabar launched their new line of protein bars – the Über. In four flavors, this product combined sweet and salty flavors of classic desserts and brought them into bar form. No joke.
And after a 10 mile run the other day, I was hungry and needing something to satisfy my stomach while I went to an eye appointment before getting a late lunch. I happened to pick up one of each flavor of the Lärabar Über bars on Manager’s Special at my local grocery store. Super sale on a product that is gluten-free…yeah, I’ll buy that. And since they had an abundance of each flavor on the market, I grabbed one of each. The Über bars are available in Apple Turnover, Bananas Foster, Cherry Cobbler, and Fruit and Nut Roll.
First up, by the scientific method of grabbing the box in front…was the Lärabar Über Apple Turnover Bar.
Lärabar is known for making their products strictly from fruit, nuts, and spices/seasoning. That holds true with the Über bars. In fact, the Apple Turnover variety has 9 ingredients in them. That’s it. And they are all things you could find in your pantry. It’s true. They are composed of walnuts, dried apples, brown rice syrup, raisins, dates, pecans, honey, sea salt, and cinnamon. That’s it. Nothing unrecognizable. Defintiely not made up of chemicals that you’d have to Google to figure out what they were (if you dared!) or something completely unpronounceable and unknown to anyone but a chemist. I love that about Lärabar. What you see is what you get.
The Lärabar Über Apple Turnover bar contains only 190 calories for the entire bar. It contains 11 grams of fat, but is very low in sodium (125 mg) and serves up 3 grams of protein. Not too bad, overall.
The best part…the Apple Turnover bar tastes just like an apple turnover would. Seriously! It’s fantastic. The combination of dried fruits, nuts, and seasonings really lend that illusion that you are eating a sinful pastry. But you’re doing it at a fraction of the calories and fat. Honestly, you won’t even miss the flaky, fattening pastry crust. I fell in love with it at first bite. And so did my roommate. We both agreed that the apple flavor is there, without dominating. All of the ingredients get their time to shine, and when they are together…you really feel like you’re sitting down to a fantastic pastry. Just…without the guilt. Love that.
These bars are soft, chewy, and provide a hint of sweet/salty flavor to each bite. Not to mention, the Apple Turnover Über bar is gluten-free, dairy free, soy free, made from all-natural ingredients, vegan, kosher, non-GMO, has no added sulfites and no preservatives, fillers or colorings. It’s wholesome and all natural and for that, I feel confident continuing to purchase products from Lärabar. Not only do they fit my dietary needs, but they are delicious as well.
If you love to indulge in a dessert but want to do so without the guilt, I recommend the Lärabar Über Apple Turnover bar. And if you are gluten-free…I also recommend this variety. Honestly, you won’t even miss the pastry crust. Just indulge in the moment and savor every bite.
Me heading to the finish line of the Reindeer Romp 4K – Louisville, Kentucky
Race: Reindeer Romp 4K
Place: Louisville, Kentucky
Date: December 8, 2012
Time:19:02
Welcome to the kick-off race for Louisville’s infamous Polar Bear Grand Prix. I was able to participate in the Grand Prix last year and had a blast running the different races through the winter months (one race in December, one in January, one in February)…and through varying degrees of weather and temperatures.
It looked like that was going to hold true this year for the first race of the series.
The Reindeer Romp 4K is the lowest mileage of all of the races. A 4K race (that’s 2.48 miles…but my GPS had me at 2.55 when I crossed the finish line) that runs the scenic loop of Louisville’s Cherokee Park. We ducked out onto Eastern Parkway though near the end to loop the statue and re-enter the park before heading up toward the finish line.
Yes…up. Remember, Cherokee Park is hilly!
But, let’s not get ahead of ourselves…
On Friday, I was constantly checking the weather forcast. All I knew was that we were supposed to get rained on this weekend. A lot. Yep. Ugh. Now, I do love running in the rain. I run some of my best runs out in the rain. But…I also have a 10 mile run for training to fit in this morning (and it’s supposed to rain!) and I was hoping to return with dry shoes.
Mother nature had other ideas. But…at least it was only 53 degrees out. That at least meant I could wear shorts or a running skirt.
That morning I woke up and heard the rain. I think I might have cussed a little under my breath, but went through my usual routine of getting ready for a race. For the most part. I pulled out my running skirt and one of my short sleeve tech shirts. Decided that I could run this race in cotton socks and got out my green and red striped knee-socks for the holiday spirit. My hair extensions were green and red as well. And, as this is one of my winter races, I opted to wear my new snowflake BondiBand. I was a mish-mash of spring and holiday colors. But…that’s how I roll.
It was still raining after I polished off my breakfast and started to get a change of clothes together in my running bag. I sighed, pulled on my hoodie (so I would have a hood to keep my head dry) and my roommate and I headed out the door to get to Cherokee Park. I never made it to packet pick-up at Fleet Feet Louisville on Friday, so I had to get my packet, my Polar Bear Grand Prix knit cap, and my Reindeer Romp ornament at the race. Which, normally isn’t a problem. We park at the park, I get my gear, we walk it back to the car. No problem.
This morning…there was a problem. The race started at 9:00 a.m. We pulled into Cherokee Park at 8:00 a.m. One hour prior to the race and already the lot near the shelter where packet pick-up was being held was parked up. And all along the side leading down the hill was already parked up as well. No room in the park for the little Corolla. So, my roomie and I circled back through the park and I said we should just go out of the park on Eastern Boulevard and park there. So, we did, finding a spot a good ways up…but at least parked.
This, of course, meant that we now had about a .7 mile walk up hill to get to packet pick-up. It was sprinkling rain, lightly, so it was still a damp hike. I was at least getting warmed up…though not the way I would like. I didn’t want tired legs for sure. As we were hiking up, cars were lining the entire pathway. A traffic cop, who entered the park, got on her loud speaker and alerted drivers they could NOT park there…as it was blocking the flow of traffic and the race came through here. Those who were still at their vehicles moved them.
We reached the top of the hill and headed to the shelter. Off came my hood and I went to go get my race bib, hat, and ornament. I got them without any issue and then had to find my roomie, who had wandered off somewhere in the shelter. She saw me looking for her and waved her arms. Keep in mind, most runners and their families/friends were all under this shelter to keep as dry as they could before the race. I got my number pinned on and stood around for a couple of minutes before getting my stretching done. Between the parking craziness and the hike up, it was 30 minutes until race time. So, it was best to get warmed up now.
With 10 minutes to go to race time, the rain had stopped and I made my way out toward the starting line. It was humid out with a light breeze. Not cold at all. As I found a spot near the front of the corral, I spotted my roommate in Hogan’s Fountain. Of course. I waved and she attempted to snap a picture around a freakishly tall man who wandered into the shot. That always happens!
And then…the skies opened up into a nice downpour.
Oy!
Well, I guess rain is the new cold. Because it was relentless. Before the race even started I was soaked to the skin. Joy…oh, joy!
And then, moments after the rain started, we were off.
I crossed the start line, started my Garmin, and took off down the hill to run a route I know by heart – the Scenic Loop.
There were a lot of runners this year at the race. Much more than last year when I ran it. That was evident. And I felt like I was doing a good job, running. Keep in mind, ever since last week, my left foot has been twinging at me. I think I strained a tendon or something. The fact of the matter is…it doesn’t always like it when I move. So, I was trying to keep that in mind as I was running. But when it didn’t even hurt with each pounding my foot took to the pavement, I figured…why not push some.
Mile 1 ticked off in 7:10. I was moving faster than I thought. And that’s good and bad. That’s good, because I’m teaching myself to be somewhat competitive and actually try to move up to my capabilities during a race. That’s bad because the second part of Cherokee Park is the one with the steep hill ascensions that are definitely no walk in the park (or run, haha) to get over. So, when I hit those…my pace did slow, but not too much. For that, I am proud. I was even passing people on the hills. WOOHOO!! I made it up Dog Walk Hill, feeling the energy I had to put into that in my legs, which were screaming at me. But, it was downhill, out to loop the statue and hit Mile 2 on the way back in. I ran that one in 7:45. And I still had the last hill to conquer.
Normally when I run the Scenic Loop with my fun run group at the local BlueMile store, this hill is the first one we take on. It’s not as steep as Dog Walk Hill…but it does go up. And if a race is run in Cherokee Park, it’s the last hill that takes you up to the finish line. Yes…you do finish going uphill. I’ve run plenty of races in Cherokee Park…but this hill always kills me.
I decided to just give it all I had. I was just under half a mile to the finish line. Push. Get through it. See how you do. So, I began just pumping my legs to get up this incline. I passed a couple of people, including one guy who pulled off and started walking. The woman in reindeer antlers (who passed me at the end) encouraged him by saying “Keep going…you’re almost there!” She was right. I could see the shelter. Hear the crowd at the finish. And there was Hogan’s Fountain. The hill leveled off and I started for that finish line. The woman in antlers passed me up right there at the end, but I finished…and finished as strong as I could manage on my foot and in the driving rain. I paused my Garmin and attempted to catch my breath.
I should note the woman in antlers wasn’t even breathing hard. I shake my fist at her. Runners who can just run a race easy and finish that early frustrate me, because I have to work so hard for it. But…alas…
It was a good, wet, romp in the rain that morning. Cathy came bounding over and I asked if we could get under the shelter so I could at least attempt to start drying off. Note to self: pack a towel in the race bag. Seriously. Do it this time.
We headed under the shelter where most of the other finishers were loading up on water, bananas and apples. I grabbed some water and took a seat on the bench near the snacks. I grabbed a banana and refueled a bit after that run. Cathy thought I might have placed in my division because I was at least in the top 15 women to come in. So, we decided to hang around for awards and see what might come of it.
Now…this literally took forever to get to. We had to wait for all the walkers to come in. And by then, it was still raining, but now a wind had kicked in and I was getting cold. There I was, sitting around in super drenched clothes…
Me with my 3rd place age division medal at the Reindeer Romp – Louisville, Kentucky
I finally asked for my hoodie to at least put around me in an attempt to stay warm. That helped a little. And since she wasn’t using it, my roommate put her hoodie over my legs. It helped…a little. No sooner had that been done, but the race directors came over to hand out awards. They did the overall males first, then all the division winners for the men. So, the females were up last. I shivered through much of the award ceremony. My division was up. And, lo and behold, I took third place! I was actually shocked. While my time was a big improvement on last year’s time…I didn’t really expect to actually place. So proud of that.
So, the official results of the Reindeer Romp 4K are that I finished in 19:02, my new PR for a 4K race. On hills, in rain, with a sore foot, no less! YAY! I was 104/796 finishers overall. My roommate definitely called it by saying I was in the top 15 women to cross. In fact, I was 15/429 women finishers. And, of course, I landed 3/67 in my division! All of this in the driving rain this morning! NICE! I am so proud of my accomplishment on this race, besting last year’s time and even placing in my division. I’m improving as a runner…and I love seeing the results.
So, this morning I have a 10 mile long run to do…before getting some stuff done in town. Then I need to clean up the apartment and prep for a holiday dinner here tomorrow. Lots to do…and only a Sunday morning and afternoon to accomplish it in. Oh, and it’s supposed to rain this morning too…so my long run might be…interesting. But it has to be done as I have a half marathon next Sunday.
Looking forward to the Frostbite 5K in January now! Polar Bear Grand Prix…we are off to a famous start!
(Ticker currently not updating…but I am at 1035.1 miles so far for the year!)
It seems apple pie is everywhere these days. I guess it just comes with the time of year. Apples are always in season, but so many people associate them with the fall/winter. It is, after all, the height of apple cider time. And I do love apple cider. Heck, I just love apples. One of my favorite desserts is apple crisp, after all.
That being said, yesterday was another race morning. Nothing big. No reason to cream an entire protein bar down my throat before the run. Thankfully, I have a bunch of Lärabar mini bars still in my run-snack drawer. And the next one up just happened to be…Apple Pie.
I packed this away in my bag to take with me to eat an hour before the short 4K run. After all, the race wasn’t long…but I knew the cereal I ate when I woke up wouldn’t last through to the 9:00 a.m. start time. I always come prepared with a bar on race days now. There is nothing worse than standing at that starting line and hearing your stomach rumble. Or worse…being halfway through and realizing your cereal has burned off and now…you’re running on fumes. Best to just properly fuel.
So, the Lärabar Apple Pie Mini Bar accompanied on my drive over the river to Louisville, Kentucky and the park that was hosting the run. I actually pulled into the park exactly an hour before the race started. So it was perfect timing. Out came the Lärabar. I unwrapped it and took a small bite.
Okay…it actually does taste like apple pie. I can safely say that because my dessert last week was gluten-free apple pie. Honestly…this was just like having a slice. Really good. Although, even though it tastes like apple pie…it isn’t one of my favorite ones. Maybe it is the underlying hint of cinnamon that just kept creeping into my palate. But, while it was good, some of the others have been far better. But, it can be hit or miss with protein bars. That’s not to say this one wasn’t good. I would eat it again if it were offered to me. I wouldn’t turn my nose up at it. It’s just really not up to par with the other ones that have come before it. (Cashew Cookie is still my absolute favorite!)
So, a little information about this little protein bar. The Lärabar Apple Pie Mini Bar is comprised of of six ingredients. That’s it. These are dates, almonds, unsweetened apples, walnuts, raisins, and cinnamon. I knew there was cinnamon in there. All together, you sort of get this illusion that you are biting into a slice of apple pie…crust and all. The apples really shine. And the cinnamon gives it that warm flavor to it, though I found it a bit overpowering at times. As for the nuts and the raisins and dates…it just lends to that illusion of crust and filling. The texture was soft and yes…this one was delicious, despite not being one of my favorites.
The mini bar offers you 90 calories and 5 grams of fat. It only has 2 grams of protein to it. Not much on that protein, now that I look at it. The full-size bar, however is a bit more. It would set you back 190 calories and 10 grams of fat. With it, you would get 4 grams of protein. But…it is definitely filling and the fiber count (3 grams in the mini; 5 grams in the full-size) is the reason for that.
Again, this was a really good bar, it just wasn’t as amazing as some of the other ones I have eaten. That being said, if you love apple pie…then you will truly love taking a bite into this bar.
It’s the night before a race. You know what that means?
PIZZA NIGHT!
Granted, this is a very, very, very short race in the morning, but…why mess with tradition, right?
In addition to it being pizza night, I just happened to have some gluten-free pizza crusts in the freezer, compliments of Katz Gluten-Free. I could have made my own dough…I actually do have recipes for that…but I was hungry and really just wanted to eat. So, when I got home, I set my roomie to the task of chopping the rainbow chard that came in my CSA bin this past week, while I worked on getting the pizza stone heated and the rest of the ingredients prepped and ready for some pizza.
I got the idea for this recipe from Cate’s World Kitchen, but altered it to fit my dietary needs as well as what I had on hand.
2 individual size gluten-free pizza crusts (though feel free to make your own and do this in larger scale)
1/4 cup olive oil
1/2 tsp smoked paprika
1/4 tsp chili powder
1 bunch rainbow chard, chopped
zest of half a lemon (I didn’t have lemon on hand, but I had plenty of orange zest…so I used that)
Mozzarella cheese (I used Rice Shreds Mozzarella flavor)
Directions:
Preheat the oven to 500 degrees F with a pizza stone inside (if you have one).
Heat the oil in a small saucepan with the paprika and chili powder. Simmer on low heat for about two minutes, stirring constantly so the spices don’t burn. Remove from heat.
Heat about 1 tbsp of the paprika oil in a wide skillet. Saute the chard until wilted. Stir in a pinch of salt and the lemon zest.
Brush each individual pizza crust with paprika oil. Sprinkle evenly with chard, then top with mozzarella.
Bake the pizzas on the pizza stone for about 10 minutes, or until the crust is golden and the cheese is melted and bubbly.
~*~*~
I am thrilled that we have more rainbow chard left and 2 more pizza shells because this was really good. I loved tasting the earthiness of the chard, mixing with the zing of orange zest and the heat from the oil. It was a fantastic mix. And the cheese just added that little bit of saltiness to round it all out. I really enjoyed every bite of this pizza. And trust me…it was going, going, gone!
Give pizza night a colorful veggie flare. And feel free to add your own spin on things. If you prefer to make your own dough, even better. Simply shape the dough and then brush with the paprika oil. It’s that easy. And it truly is a delicious slice of vegetarian pizza.
You know what that means? For me, it means I get to do all my holiday baking. And I absolutely love to bake goodies for the holidays. Even better, I love to surprise people with homemade goodies for the holidays.
You see, the other day while my roomie and I were in the gas station getting our daily dose of caffeine, the cashier behind the counter (who literally sees us every work day) said that she was leaving. On Monday she was starting a new job…in an office. So she would definitely miss us.
And we all know that I love any occasion to bake. I happened to be in the gas station one morning when she was talking to a co-worker about chocolate. She hates chocolate…except for white chocolate. So…I knew her going away gift needed to be something white chocolate. And keeping with the spirit of the holidays…I was guided by the wonder of Pinterest to this recipe, featured on the Crazy For Crust blog. I took it, and gave it a gluten-free spin.
Recipe: Gluten-Free Triple White Chocolate Peppermint Blossoms
1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter All-Purpose Sticks)
3/4 cup sugar
3 ounces white chocolate, melted and cooled slightly (I used Ghirardelli White Chocolate)
1 box white chocolate instant pudding (3.5 ounces)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups flour (I used 2 cups Arrowhead Mills Gluten-Free All-Purpose Flour and ran out, so the last 1/2 cup was Hodgson Mill Gluten-Free Multi-Purpose Flour)
1 package Candy Cane Hershey’s Kisses, unwrapped
Additional sugar for rolling, if desired
Directions:
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
Add pudding mix and blend until combined.
Add white chocolate and mix until mixture is smooth.
Add eggs and vanilla and beat until combined.
Mix in baking soda and flour.
Chill dough for at least 30 minutes.
When ready to bake, preheat oven to 350 degrees.
Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)
Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Remove from oven and immediately press an unwrapped Peppermint Hershey’s Kiss on top. Do not move pan until Kiss is cooled, or it will collapse.
Cookies can be frozen for later consumption, if desired. Place in a Ziploc bag between layers of paper towel for best results when freezing.
~*~*~
Here’s the best part…they truly are amazing. Honestly. I had my doubts. Me and sugar cookie bases don’t get a long…at all. Seriously…I’ve tried for about 5 years now to make sugar cookies at Christmas time and it just never works. This time…it did. And to think…it was with a blend of flours too.
Of course my roommate and I each had to sample one. I even took one in for my teammate to try. She loves to bake and I love to have her sample things, especially since I’ve had to go gluten-free. She doesn’t hold back. We all loved how the cookies were soft in texture and that after you swallow, the white chocolate really hits. But the magic happens when you take a bite with that Peppermint Hershey’s Kiss in it. Oh…yeah.
I am going to do a few different variations on these cookies now and I’m really looking forward to the end results.
Anyway, I gave the cashier at the gas station her gift and told her that I overheard that she loved white chocolate so I made these for her. She looked so happy and said that she wasn’t going to share. She thanked me and we left. I hope she enjoyed them as much as three three of us who also got to eat one did.
It’s winter time…and you know what that means? It means my CSA bin is throwing Brussels sprouts at me again. As you will recall, the first time Brussels sprouts turned up in my bin…I was at a loss. Not only had I never eaten them…but I had no idea how to cook them. I finally cooked them up in a Creamy Brussels Sprouts Bake which my roommate and I did enjoy.
But we weren’t blown away by it.
This time, when I pulled out the Brussels sprouts, I was determined to find a different way to cook them. So, in the end I went with the most basic, rustic, perfect way…simply roasting them in the oven. And it only takes 4 ingredients to make this happen.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.
~*~*~
It doesn’t get much easier than that. Honestly. And they smelled so good while they were cooking. When I dished them up to eat with dinner, my roommate took the first bite and said that they reminded her of when I made kale chips.
NICE!
You know what? She was right. This is definitely my favorite way to eat Brussels sprouts. Nothing fancy. Just letting the vegetable shine. Who would have thought something this basic, this simplistic could win my taste buds over.
Now I know exactly what to do next time Brussels sprouts turn up in my bin.
Awhile back, I did a gluten-free version of a recipe that came from The Brokeass Gourmet that intrigued me. It was a Brown Butter Pumpkin Mac and Cheese. And it was delicious.
It is definitely the time of year for pumpkin flavored things, so when the office potluck luncheon rolled around this week, I decided I would make the Brown Butter Pumpkin Mac & Cheese. And then, after pondering for a bit, I decided to do things a little differently. For one thing, it was going to be vegan, as we do have a vegan in the office and I wanted him to be able to eat it too. Secondly…I was going to do a different recipe that put a little more emphasis on the pumpkin portion of the entree.
So, after some searching I found a recipe that originally came from The Inventive Vegetarian and modified it to fit the ingredients I have (vegan & gluten-free). The end result…was better than I dreamed.
Recipe: Gluten-Free and Vegan Pumpkin Mac and “Cheese”
1 box elbow macaroni (I used BiAglut Gluten-Free Maccheroncini)
2 cups almond milk (I used unsweetened)
2 tablespoons olive oil
2 tablespoons all-purpose flour (I used Arrowhead Mills Gluten-Free All-Purpose Flour)
2 cups Daiya Cheddar Style Shreds (I prefer the Daiya wedges, so I just shredded an entire Daiya Cheddar Wedge)
1 can pumpkin puree
1 teaspoon soy sauce*
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 – 1/4 teaspoon cayenne pepper (or more if you like heat)
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees F.
Heat the almond milk in a small saucepan, but don’t boil it.
In a medium pot, heat the oil over medium heat and sprinkle in the flour. Whisk for about 2 minutes to create a smooth roux. The mixture should darken slightly during this time.
Still whisking, add the hot almond milk slowly and cook for a minute or two more, until the mixture has thickened. A good way to check is to dip a spoon into the mixture, then run your finger over the back of the spoon. If the mixture does not run into the streak made by your finger, it’s thick and good to go.
Add in the pumpkin puree and stir until smooth. Keep it on the heat for just a minute or two, until the puree is warmed through.
Take the almond milk mixture off the heat and stir in the vegan cheese, soy sauce, and spices. Partially cover and let the mixture sit as the cheese melts.
While waiting for the cheese to melt, bring a pot of water to a boil and cook your macaroni. Cook it just shy of al dente (subtract a minute or two from the al dente cooking time on the box). Drain the noodles when they’re done.
Once the cheese has fully melted (it will take a little longer with this stuff than with real cheese), taste and adjust any of the spices, as well as salt and pepper, to your liking. The whole mixture should now have a nice, velvety texture to it. Add the cooked macaroni (and the onions if you’re adding them) and stir well. Pour the whole mixture into a 9×13 baking dish, or a deeper casserole dish.
Bake for 40 to 50 minutes, or until the sauce is bubbly.
Enjoy!
~*~*~
The difference between this pumpkin mac and cheese and the previous one is the pumpkin flavor is definitely more pronounced in this one. I think that has to do with the seasonings used more than anything. It was creamy and delicious and those who ventured to try it at the office luncheon all said it was really good.
*Now, I do want to note that if you are using real cheese and not making this a vegan recipe…do not add the soy sauce. The soy sauce is basically used as a seasoning for the extra umami that soy cheese needs. Real cheese…you’re good to go without it.
Very impressed with this recipe. If you love pumpkin and mac & cheese…give this one a try.
I’m declaring it now. Right there in my subject line for this post. After all years of searching for the best pre-packaged gluten-free pasta, I think I may have finally found the crème de la crème. I didn’t think many things can live up to the standard that RP’s fresh gluten-free pasta set…and then I find it…just waiting to be discovered in my pantry.
Fresh pasta is always best, but it’s not always the most practical.
When it isn’t practical, BiAglut should be. Trust me, I have tried mostly every gluten-free pasta out there. Rice noodles, corn noodles, tofu noodles, quinoa noodles…I’ve had them all. Some do better than others. Some brands I prefer over others. Some are just easier and more cost efficient in the end. That being said, I think I would pay a pretty penny to have more noodles from BiAglut.
BiAglut is an Italian brand of gluten-free products that have been produced in Italy for more than 45 years by the Italian affiliate of H. J. Heinz Company. The company’s main focus is on individuals with Celiac disease, gluten intolerance, or those who follow a gluten-free diet. By keeping to this focus group, the brand offers a variety of gluten-free products to the market, including pasta, breads, bread substitutes, flours, cookies, crackers, snacks, and desserts.
But the main item that BiAglut is known for is…their pasta.
I was at a gluten-free expo awhile back and BiAglut was one of the companies there. It was a very small expo with very few vendors. But the people who were at the BiAglut table had me try some of their pasta and I loved it. Great texture. Great flavor. It was cold…but…well…you can’t have everything. After a little discussion, my roommate and I decided to go ahead and buy a bag of their noodles. They had very few options left (yes…it was going fast), so I snagged the very last bag of BiAglut Maccheroncini (elbows).
And then…it joined the plethora of other noodles in my pantry. And it sat…as I worked my way through the rest of them.
But, then we had another dreaded office potluck. I say that because, with the exception of one or two other people in the office, nothing brought in is something I can eat. Granted, being a gluten-free vegetarian does limit my diet, but it is nice when someone puts for the effort to make something that I can also eat so I’m not stuck with just two things on my plate (the two items I bring, mind you).
With that in mind, I signed up to bring two dishes…some crock pot caramelized apples and a vegan pumpkin macaroni and cheese.
I checked my pantry list and the next pasta noodle to have it’s day in the spotlight was the BiAglut Maccheroncini. I was kind of sad to be using this pasta on my office because I knew full well that since I was the person bringing it in…hardly anyone would touch it. It’s…weird. It’s…*GASP*…GLUTEN-FREE! I swear to God, no one in that office quite understands what that means and just won’t even try the food I bring in…which is why I hate to bring things in. I can cook for myself at home and it will save me money, time, and food that won’t go to waste because only 2-5 people are eating it.
BiAglut Maccheroncini (cooked and drained)
That being said, I sucked it up and went ahead and made the items I signed up for. Early that morning, I stood in the kitchen boiling a pot of water to pour the BiAglut Maccheroncini in and allow it to cook most of the way. It only took about 6 minutes to get to where I needed them to be. I mean…it was fast. Most gluten-free pasta noodles have to be boiled for around 12-16 minutes, if not longer, to get that perfect consistency. Not these. They were done so fast I had time to spare.
After I drained the noodles, I put them back into the big pot and poured my vegan pumpkin cheese sauce over the top of it. With a spatula, I stirred it all together, delighted in the fact that the noodles were holding together. They weren’t turning to mush. They weren’t falling apart in the sauce or with the movement of the spatula. I was already impressed. Then, the mixture was poured into the baking pan and into the oven it went for about 45 minutes.
When it emerged…the noodles were still perfect. They already survived boiling and baking. I was very surprised. I’m just not used to my gluten-free pastas being so sturdy. Well, before I could serve this to myself and the brave few who just might have a little taste at the office, I had to make sure it was good. I plucked a noodle from the casserole dish and…oh yeah…it was good. The noodle was a perfect al dente. Perfect. It cooked up beautifully in the sauce and didn’t fall apart in the baking process.
The true test was going to be lunch. So, about 10 minutes before lunch was to be served, I got to the kitchen and pulled my mac and cheese out of the fridge. I brought a splash of almond milk to add to the pasta for when I reheated it, and poured it over the top. Then, into the microwave it went. As I reheated it a few minutes at a time, I would stir it around to make sure it heated evenly. And the noodles held together. They didn’t crumble as I stirred them. They didn’t shred. They held. And I was so elated.
The moment of truth came – the office luncheon began. My roommate, myself, and the office vegan I knew would be eating the macaroni and cheese. Others seemed a bit hesitant. Some took just a smidge. Most didn’t even give it another look because…I made it…therefore it’s gluten-free and must be disgusting. Ignorant fools!
As I sat down to dig in…I was hoping I’d be as impressed with the BiAglut Maccheroncini as I had been this entire time leading up to the first actual bite. One bite and it was all the confirmation I needed. Through boiling, baking, and nuking, the BiAglut Maccheroncini not only held its shape, but it still tasted great. It didn’t mush up or disintegrate under pressure. It is pure, honest, gluten-free pasta perfection.
BiAglut Maccheroncini is made from cornstarch, potato flour, lupin flour and lupin proteins. No eggs. No dairy. And what comes of this is the best packaged pasta I have had to date. Gluten-free pasta is so tricky, but BiAglut held up to everything I could put it through and still tasted great in the end. And, on a personal note, it worked very well in my vegan and gluten-free pumpkin mac and cheese. Tasted great.
Best texture. Best quality. Best all-around when it comes to dry pasta. BiAglut is amazing. Now I wish I had purchased more of their products at the time. Guess I’m going to have to get online and place an order.
If you can find BiAglut…I encourage you to try it. It is heads and tails above the competition. It’s happiness in pasta form.
Gluten-Free Vegan Pumpkin Mac & Cheese made with BiAglut Maccheroncini
When you name your company So Delicious, you are definitely setting a high standard for not only your branding, but also the products that you put out. So far, I have yet to have a flop with the So Delicious items that I have tried. I know…most of said products have been in a non-dairy ice cream form.
That trend continues here…
My local grocery store had a great sale going on for the So Delicious quarts of ice cream awhile back. After sending my roommate out for an item I needed for something I was cooking, she returned with a huge surprise for me. Three quarts of So Delicious non-dairy ice creams to try. And since then, I have dug into the Chocolate Velvet and the Neapolitan flavors and fallen in love with each of them.
All that remained in my freezer was the Creamy Vanilla one. I really wanted to dress this ice cream up. I mean, we all love vanilla ice cream…but it is so versatile. I was thinking of melting chocolate over it…or getting some chocolate syrup from the store…or topping it with fruit and nuts…or sandwiching it between two gluten-free cookies. The possibilities were endless. I mean, vanilla ice cream is like being handed a blank piece of paper and a pencil. You can get as creative with it as you want.
Little did I know that in the end…I’d basically be enjoying it as it was made. Undressed. But…perfectly matched.
So Delicious Creamy Vanilla is a soy milk based ice cream that is vegan, kosher, and gluten-free. It is also non-GMO certified. YAY! That being said, this ice cream had been hanging in my freezer since the summer…so there was no way of telling what state I might find it in when I cracked it open last night. I almost expected freezer burn and ice crystals.
But…I was wrong. When I pulled the lid off the quart, a beautiful white surface looked back at me. Perfect vanilla. And it smelled of vanilla too. So amazing.
When I said perfectly paired just above I wasn’t kidding. You see, I have been watching Hotel Hell (Gordon Ramsay’s new show) and one of the hotels he went to help turn around was one that invented Apple Pie À La Mode. No joke. And I just happened to have a gluten-free apple pie in my freezer as well. Hmmm…what to do…
LIGHT BULB!
So, last night after hurrying through dinner in an attempt to make it out to a concert (The Dave Matthews Band was in town) on time, my roommate and I actually allowed ourselves a moment for a palate cleansing dessert. Never miss dessert. It is very important. I had thawed out the pie earlier that day so all I needed to do was toss it in the microwave (Gordon Ramsay would FLIP OUT!). While a tiny slice of pie was heating, I opened up the So Delicious Creamy Vanilla ice cream and got out a spoon.
Apple pie à la mode is a slice of apple pie topped with vanilla ice cream. The warm pie melts the ice cream that is layered on top and what emerges is this amazing dessert that is both hot and cold and melty and yummy and…*DROOL*. Ahem. Sorry. Bit of a food nerd here. At least I’m a foodie who loves to eat (within my dietary restrictions that is!).
So, when the microwave tolled it’s completion of the heating process, I removed the plate with the slice of pie resting on it and eased my spoon into the ice cream.
Smooth. I expected something rock-hard, or flaky (some non-dairy ice creams can be crystallized and a bit hard to get a good, creamy scoop out of). But So Delicious really delivered here. The ice cream folded up in the spoon to create a perfect scoop. I set it alongside the pie (trust me, for calorie purposes, the serving size was halved and setting any ice cream on top of this itty-bitty slice was not an option). I repeated it with the other half of the slice and served one to my roommate and myself.
Oh. My. Foodie. God.
First of all, having a delicious gluten-free pie is one thing. But the ice cream. Oh, the ice cream just totally made this dessert. I loved how it mixed perfectly with the buttery, flaky goodness of the pie crust, and the hot apples in the center just aided in creating this hot/cold, flaky/melty mess of a dessert. And it was everything I dreamed it would be.
The So Delicious Creamy Vanilla won’t slap you in the face with its vanilla flavor. It is very subtle. That being said it is also very delicious. Trust me. I was highly impressed. I loved how it had just the right hit of vanilla flavor so that it wasn’t underwhelming or overwhelming. It was just perfect. I would buy this again in a heartbeat…and eat it straight. I might even still turn it into a sundae, or just put it in a gluten-free ice cream cone (I still have some of those in my pantry!).
Being lactose intolerant and gluten free doesn’t have to mean ice cream is off limits. It just means you find an ice cream that suits you. Preferably one that is So Delicious.
A scoop of So Delicious Dairy Free Creamy Vanilla Soy Milk Ice Cream over a small slice of Katz Gluten Free Apple Pie
Product: Katz Gluten-Free Apple Pie (Personal Size – 6 inches) – $7.49
Do you know how long it has been since I’ve had apple pie? Seriously?!
Actually, up until this past summer when I was visiting my family in Minneapolis, Minnesota, it had been…years since I last had an actual slice of pie. I’ve never been big on pie. It’s like my cake…I prefer it sans frosting. Weird, I know. But that’s just me. So, pie had sort of slipped off my radar up until…my cousin’s husband did a gluten-free version of his family’s famous strawberry pie. I never ate so much pie in my life. It was amazing. And he was kind enough to share the recipe with me, so I made it once as well. And so…my long absent admiration of pie finally returned.
But, after I made the strawberry pie for an office luncheon (made it vegan in addition to gluten-free), I just didn’t have the drive to attempt another pie. A different pie. A classic pie, perhaps. Like cherry or apple or something. A lot of it is…making pie crust can be tricky. Especially that top layer. And using a gluten-free flour can be…well…it can be an absolute mess if you don’t use it appropriately. Even the pre-mixed gluten-free all-purpose blends work well in some things better than others. And a pie is a huge time commitment…so I never could quite commit to trying to bake one up for myself.
But, one day my roomie went ahead and placed an order with Katz Gluten-Free. I wasn’t allowed to look at the receipt that came through my e-mail. I was to wait and see what turned up in the box. Let me tell you, it was like Christmas when the order arrived at the office that day. One of the products inside:
Katz Gluten-Free Apple Pie.
Katz Gluten-Free Apple Pie (thawed)
A PIE!!
Well, as usual, I have more than enough desserts/sweets in my pantry and freezer to go around, and other items had to be used up first. So, it wasn’t until yesterday that I finally got around to pulling the pie out of the freezer. I allowed it to thaw on the counter for a bit, before putting it into the refrigerator while I was at work.
That evening was a busy, busy, busy one. Not only, after working all day, did I have leftovers to reheat, gluten-free bread to toast, and a salad to throw together, but we were trying to hustle out the door to drive into Louisville to see the Dave Matthews Band in concert as well. At least the main part of the dinner (Scalloped Russet Potato and Yam Gratin with Fresh Herbs, in case you were wondering) was just a simple reheat and salads don’t take too long to throw together when all is said and done. With the bread toasted in the oven, I got dinner together and we chowed down.
And I knew…despite being in a hurry, that dessert was necessary.
After we polished off our plates, I got up and gave my usual question: “Dessert?”
“Yes ma’am!” came her response.
And so, into the fridge I went and pulled out the Katz Gluten-Free Apple Pie that was just sort of chilling in there. I turned it over before tearing it open to check serving size and nutrition information. And with that in mind, and some So Delicious Creamy Vanilla Soy Milk Ice Cream lingering in my freezer door, I made a decision to make up some Gluten-Free Apple Pie À La Mode. And the star of the show was going to be a slice of Katz Gluten-Free Apple Pie.
Since normally 1/4 of the 6 inch pie is the serving size, totaling up to 230 calories and 12 grams of fat, I decided to make each already tiny slice into two even tinier slices of pie. That way I would half the calories and fat…and the pie would last longer. But…I am not kidding when I say these slices are teeny-tiny. They were already small when cut into fourths, imagine in eighths. The things we do accommodate the addition of ice cream.
Three-bite slice of pie…why not?
A slice of Katz Gluten-Free Apple Pie (1/4 of pie serving size)
Aside from the tiny serving size…this pie is actually quite good. As I stated before, I’ve never been someone who would actively order pie. But if my mom made it for the holidays, you bet I was having a slice (except if it was pumpkin pie…never been a fan!). So, after slicing the pie into quarters, I halved each one and removed the tiny sliver of pie, placing it on a plate and giving it a quick zap in the microwave to warm it. Then, once it was removed, I scooped up a small bit of ice cream (small pie = small ice cream scoop) to have with it. Viola. Gluten-free (and dairy free) Apple Pie À La Mode.
So, how did it taste?
Well…it warmed up to perfection. The inside was soft and hot, the apples sizzling with the heat as though it was fresh from the oven. And the crust was flaky and toasty and just amazing. And, take my word for it…this pie pairs very well with ice cream (or dairy-free ice cream like what I used). Honestly. While the dessert was a simple couple of bites and then gone, it is still very satisfying. The pie honestly reheats without falling into a mushy mess. The crust is the true star of the show. Sure, it’s not crispy like it would be fresh out of the oven, but it has that buttery, flaky texture to it that I remember from my mom’s homemade pies.
I have attempted to get some local grocery stores to carry some of Katz Gluten-Free Products. One said that they carry a couple of things by the company, but can’t carry the pies because they contain high fructose corn syrup. Now, I have been over the label and ingredients countless times and I haven’t found mention of high fructose corn syrup anywhere. I refuse to buy anything with high fructose corn syrup in it and do my best not to consume anything that might contain it. Whether this is old information or I’m missing a code word on the label, I don’t know. Perhaps it is something I should talk to the company about to make sure.
In the end, however, my seemingly high fructose corn syrup -free gluten-free apple pie from Katz was a total win with both myself and my roommate. Even though the slices are itty-bitty (if you are working within certain calories for the day), they really end up being just enough to satisfy the need for something sweet at the end of a meal. If calories and fat aren’t something you care to watch…dig on in and have a quarter slice or even half the pie. Trust me…these are small pieces.
If you feel like you’ve been missing out on pie…go ahead and place an order with Katz Gluten-Free. I am absolutely in love with this apple pie and a friend of mine has raved about the blueberry pie…so I think I might have to look into trying that one in the near future.
Oh…and trust me…dish out some ice cream with this. It’s a divine treat all around.
Nailed it again, Katz. Nailed it again!
A slice of Katz Gluten-Free Apple Pie (1/8 of pie served with a scoop of So Delicious Creamy Vanilla Non-Dairy Ice Cream)
The Celiathlete 