Okay…I’m going to admit it. When I received my bin from my CSA, I had a major crisis in my kitchen. No, nothing hazardous or spoiling. In fact, the issue was more with one of the items in my bin itself. The culprit – Brussels sprouts.
Laugh it up, but these little mini heads of cabbage really threw me for a loop. While they have always been one of my mom’s favorite vegetables, we never had them when I was growing up. Ever. She never made them and never even attempted to get us to try them. I knew every joke from television shows and movies though regarding Brussels sprouts, so…yeah…I was sort of thrown for a loop. Not only had I never tasted these myself, but I had no idea how to prepare them.
My roommate claimed she maybe had them once…and she wasn’t a fan…but probably because they weren’t cooked correctly.
This didn’t boost my confidence in this vegetable at all. But…I was determined to find a recipe to make…where both of us would hopefully enjoy these little leafy greens. And after a few searches online, and a few recipes tossed at my roommate, she finally decided on one that would use a couple other items from the bin. Good thinking!
I embellished the recipe a little as I only had 16 ounces of Brussels sprouts in my bin and the recipe calls for 20. So, I substituted 4 ounces of broccoli. No harm no foul, right? So…for all of you lovers of Brussels sprouts and for those of you, who like me, have no idea if you like them or not…I encourage you to try this recipe. It’s compliments of Taste of Home…but this is my own take on it.
1 package (8 ounces) cream cheese, softened (I used Tofutti Better Than Cream Cheese)
1 cup (8 ounces) sour cream (I used Tofutti Better Than Sour Cream)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
16 ounces fresh Brussels sprouts
4 ounces fresh broccoli
3/4 cup shredded cheddar cheese
Directions:
Onions, mushrooms, broccoli, and Brussels sprouts sautéing in pan
In a small bowl, beat cream cheese and sour cream until smooth; set aside.
In a large skillet, saute mushrooms and onion in butter until tender. Stir in Brussels sprouts. Remove from the heat; stir in cream cheese mixture.
Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350F for 25-30 minutes or until bubbly.
Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Serve.
Creamy Brussels Sprouts Bake (fresh from oven)
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I admit it…I was nervous going into this one. With not knowing what to expect from Brussels sprouts, I was actually quite nervous about taking my first bite. My roommate, as she so often does, threw herself on it immediately and assured me that it was actually really good. She said the Brussels sprouts had a bit of a nutty flavor to them…and she was right. And the cream cheese/sour cream soup that surrounded the greens, mushrooms, and onions was out of this world. This was actually quite delicious…and yes…quite filling.
But I am no longer afraid of Brussels sprouts. And, perhaps, next time I’ll try simply roasting them in olive oil and give that a go.
One of my biggest cravings since going gluten-free has been for, believe it or not, cinnamon rolls. Honestly. And it’s not that there aren’t gluten-free options out there. Udi’s makes some pre-packaged cinnamon rolls…which are…eh…okay, but definitely not one of their better products. And I attempted to make cinnamon rolls from a Chebe mix…and that was an epic fail of monumental proportions. Just…trust me on this one.
So, with the smell of Cinnabon lurking…everywhere…I resigned myself to the fact that unless I make my own (no easy task), that I would probably just have to stick with what Udi’s offers. Edible…but not a cinnamon roll in my mind.
And then, as luck would have it, I was in Dayton, Ohio for a chocolate festival. Yes…mock all you want…I am a female and I love chocolate. So the words chocolate festival will bring me to Dayton. Trust me. After sampling and buying a few items at the chocolate festival and doing a bit of antique shopping, my usual partners in crime (Jenn & Cathy) and I headed toward Centerville because, after dining at Sinfully Gluten Free before the Air Force Marathon 10K, I knew I had to go back. And I always will while in Dayton. Hands down.
Well, after placing our food order, I went shopping. Because here I am in a dedicated bakery/café…of course I’m going to buy some of their products. Among the items purchased…Sinfully Gluten Free Cinnamon Rolls. Happiness abounded. And it even came with its own little tub of icing. YUMMY!
Of course, as is the case…these weren’t devoured immediately. Nope. They went back to Columbus, Ohio with me first. And then made the trip back to the Louisville, Kentucky area with me, via a cooler. And from there…they went into my freezer. But then…a busy weekend left me with no time to make gluten-free scones for my gym days…so…lo and behold…the cinnamon rolls were about to make their debut.
Sinfully Gluten Free Cinnamon Rolls
Sinfully Gluten Free’s Cinnamon Rolls come in a container of 4. Each roll is around 4 ounces in weight. Since I froze them, I pulled them out of the freezer to thaw in the container overnight. After my hard gym workout, I carried it into work with me and settled in the kitchen with two plates and four cinnamon rolls. My roommate received two of them and I received two. I saw that you could just go ahead and microwave the lot of them in the container they came in (minus the lid), but I needed time to ice them and keep mine warm while I took the roomie hers. So…I slid them onto a plate, and put them in the microwave for about 1 minute. They emerged piping hot and ready for a schmear of icing. I topped them off, put the other two for me in the microwave, and heated them up while I delivered the other pair to my roommate across the office.
I returned soon after just as the microwave beeped. Out they came, hot and ready for icing. I topped them off and happily carried them into my office and settled in at my desk with a fork. They looked absolutely perfect. Just like the ones my mom used to make…but better…because these didn’t come from a can marked Pillsbury. With much anticipation building, I slid my fork through one of the rolls, feeling the dough happily give way, how soft it was on the inside, and with that…I took my first bite.
These made me beyond happy. They were a perfect texture, despite being nuked in the microwave. They were gooey on the inside. The icing complimented them, without being too sweet and overpowering. It melted right over the top and into the rings of the cinnamon rolls. The rolls themselves weren’t too dense. They were light, with a little weight from the cinnamon rolled up inside. Sweet. Savory. And just phenomenal. Honestly. I savored each bite for as long as I could, dragging out my breakfast because I didn’t want it to end. I didn’t want to reach that last bite.
But…sadly…like all good things…this did come to an end. One final bite and I messaged my roommate and said, “I wish we had more of those in the freezer.” So, needless to say, next time I’m in or around Dayton, I hope Sinfully Gluten Free has some of those on hand because they have to be the best gluten-free cinnamon rolls to exist in the gluten-free world. Honestly. I have yet to find better. They got it all right and I was totally lucky enough to have the chance to indulge and enjoy.
I hate to sound like a broken record, but they deserve the high praise again. Sinfully Gluten Free…you take gluten-free goodness to sinfully divine levels. This gluten-free girl is one happy customer, always hoping to find herself in or around Dayton…just so I can come by and purchase more of your scrumptious goodies. I hope the cinnamon rolls make it back into my life…and soon!
A couple weeks ago, my CSA bin contained an item that I wasn’t too sure what to do with. Hey…it happens. Honestly. Not that this item was exotic or anything…it’s just not something I’ve done much with. The item in question…a pie pumpkin.
Naturally, one would think…make pumpkin pie! The thing is…aside from being a Celiac…I do not like pumpkin pie! Never have. So, baking a pie was out of the question. I had to come up with something else to do with it. But first, I had a few out of town trips and the like to do…which actually allowed the pumpkin to ripen quite a bit while I was away. So, on Sunday…I settled on spending time, chopping, peeling, seeding, and roasting up the pumpkin. For what?
Only one of my favorite things in the world. SOUP!
I found a great recipe from Eating Well that would also use up some of the apples that I got in my numerous bins over the past couple of weeks. Let’s face it…one can only eat so many apples. And when you go out of town…well…there they are. They are the hot item in the bin I get right now. Every week means more apples. I’m okay with that. I like apples. But I have a lot of them now. So…this soup was ideal because it included roasted apples as well. The recipe…super easy with only 9 ingredients. And trust me…this soup is awesome and creamy without the addition of milk, cream, or flour!
4 pounds pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks
4 large sweet-tart apples, such as Empire, Cameo, or Braeburn, unpeeled, cored, and cut into eighths
1/4 cups extra-virgin olive oil
1-1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
6 cups reduced-sodium vegetable broth
1/3 cups chopped hazelnuts, toasted
2 tablespoons hazelnut oil
Directions:
Preheat oven to 450°F.
Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt, and pepper in a large bowl. Spread evenly on a large rimmed baking sheet.
Roast, stirring once, for 30 minutes.
Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth.
Transfer to a Dutch oven and repeat for two more batches.
Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.
Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
~*~*~
Now, I have heard of the goodness of pumpkin and apple together, but this was the first time I tasted it for myself. And OH MY GOD! Yeah…it’s good. The pumpkin-apple combination brings a bit of sweet and savory to the soup. It is so yummy.
A word of warning…I had to hand peel, slice, seed, and chop my pumpkin and this took FOREVER. If you can buy it pre-done…DO IT! Trust me. Just do it. I have a great, sharp set of knives and this was still a struggle. It was totally worth it in the end…but, wow…it really took a lot of time to get it right and done. But, once it was roasting with the apples…my kitchen smelled awesome and I couldn’t wait to make it into the soup. Don’t bypass the hazelnut oil (it can be pricey!) or the chopped hazelnuts on top either. I found these to be key ingredients to the finished product.
When life hands you a pie pumpkin…seriously…make soup!
I know a few Celiacs and gluten-free peeps around here. I run with a couple of them too. And one of them, my friend Keith, has been raving about Uncle Maddio’s for just about as long as I’ve known him in our running group. And for some reason…I fell into the black hole of all the other local gluten-free pizza places, not branching out or just not going for pizza at all. Despite the high recommendation and regards concerning their safety procedures when it comes to preparing gluten-free pizza for their customers…this one just kept sliding through the cracks.
I am happy to report, however, that this past Saturday…I went to Uncle Maddio’s…and yeah…I can see why Keith and so many other people have raved about this place.
First of all, Uncle Maddio’s looks to be a very small chain that is expanding. They have a few locations in Georgia and the one here in Louisville, Kentucky. I am so thankful for the location here in Louisville now that I have checked them out.
It was just about right after they opened when my roommate and I made our way over to Uncle Maddio’s for lunch. One reason, aside from meaning to have checked it out long ago, was that we were already in the area. I had been in the local park running a 5K race that morning. After some coffee and a bit of shopping on Bardstown Road, we were ready for some actual food. And there it was…conveniently…offering me gluten-free pizza. Yeah…this was ideal.
So, my roommate and I entered and were greeted by the guy behind the counter. We explained that it was our first time there and that I am gluten-free. He immediately began changing his gloves. “Oh, gluten-free? No problem.” So, we eyed the menu for a moment and finally I told my roommate to pick a pizza, because as long as it is vegetarian, I’ll eat any topping. I’m not as picky as she is. So with a moment of consideration, she decided to go with one of their signature pizzas. Her choice – the Portobello Pesto ($9.99 (regular $7.99 + $2.00 up-charge for gluten-free)). What I really felt good about was when we placed the order, the other guy behind the counter pulled out a list to check the ingredients to make sure they would be gluten-free. Wow…that was an amazing thing.
Granted, Uncle Maddio’s does not make their own gluten-free crust. They have a pre-made vegan/gluten-free crust that is made from: rice flour, tapioca flour, potato flour, water, olive oil, sugar, yeast, and salt. It is only available in one size, a medium, which means six slices. I am certain this has everything to do with cutting down on any sort of cross-contamination. They have an extensive list of gluten-free toppings for the pizza as well. It’s kind of cool because of the way they are set up, you can watch as your pizza goes down the line if you so choose…like someone would watch their sandwich get prepared at Subway.
The Portobello Pesto Pizza is basically the gluten-free crust topped with their herb pesto sauce, mozzarella , portabella and white mushrooms, feta cheese, Roma tomatoes and fresh basil. Simple ingredients on a simple pizza, yes? My roommate made a fantastic choice, because the toppings would mean that I could really get a taste of the crust without sauce overpowering it…and also be able to clearly taste all the toppings on this, one of their signature pies.
We went to fill our drinks and take a seat at a booth. It actually took a little bit of time for the pizza to be prepared, which I actually do like. It means they aren’t being careless or taking shortcuts.
The pizza did arrive at our table and man…it looked absolutely delicious. Stunning. A work of gluten-free pizza art. I hated that I had to take pictures of it, because, honestly, I was ready to dive in for a slice. But I have to make sacrifices for this blog at times. Pictures first. Then…pizza time!
I served my roommate up a slice of the pizza, then placed a slice on my plate. With a fork and knife, I cut through the toasted crust, hearing the knife cut through the pre-made crust. I liked the thin-crust and the crunch that they achieved without burning it. Sometimes some places overcook those thin-crust gluten-free pizzas…but not Uncle Madio’s. It was perfection. And with the very first bite…I knew that this combination of toppings was now one of my favorites. Enough for me to declare that I needed to start making pesto. Hey…I love to be in my kitchen and lord knows I keep olive oil on hand. It all worked. The basil pesto didn’t overwhelm the pizza as a base. It wasn’t too strong…just right. And the rest of the toppings were seasoned and fresh. The portobella mushrooms were cooked to perfection. Not drippy or wet. They were absolutely stunning, laying on top. I could taste the freshness in the Roma tomatoes and the basil. The feta and mozzarella cheese were not piled high on top, but used more as a compliment to the other toppings. It wasn’t overwhelmed with cheese so the flavors really shined.
Yeah…I was impressed. I was beyond impressed. I was happy to be eating there. I was already trying to come up with the next vegetarian pizza to get there and try out. See how it does. Or…maybe get this one again. Because it truly wowed me. When in doubt…go with a signature pizza. They are signature meals for a reason, yes? And this one totally deserved its spot up on that board.
Peace of mind and a great serving and slice of pizza. I left there after eating half of the pizza and wasn’t crazy-full…a definite plus as well. The fact that they take such care with their customers who order gluten-free makes me feel confident about my next return. And yes…there will be a next time!
Me crossing the finish line of the Million Mutt March – Louisville, Kentucky
Race: Million Mutt March 5K
Place: Louisville, Kentucky
Date: October 27, 2012
Time:24:44
It had been a pretty intense week for me. After churning out my fastest half marathon not even a week earlier, getting in my training runs for next week’s half marathon, traveling, getting caught up on work, and having the weather go from 80 degrees one day to 43 degrees the next…I admit…I was tired.
I also admit that on Saturday morning, the thought of stepping out into the windy, cold morning to go run a race at Cherokee Park was not really thrilling me. I don’t dislike Cherokee Park. I train there a lot with my fun run group at my local running store. The hills make for a nice challenge and definitely help build strength in my legs. But I just wasn’t feeling it that morning. My legs were achy due to the sudden return of cold weather. My original plan to wear one of my running skirts changed before I walked out the door after a quick check of the weather. I know a lot of people who would still venture out in shorts to run. Normally I would too. But not with that wind. I was already cold just sitting around my apartment. So, before my roomie and I headed out, I changed into my capri pants, grabbed a Lärabar, and stepped out into the cold.
Like I said…it wouldn’t have been too bad save for that wind. That’s what made it cold.
We arrived in really good time at Cherokee Park and managed to find parking not too far from the pavilion where packet pick-up was happening. I ran in the Million Mutt March last year too, and one of the best parts of this race is the number of dogs that are brought out. You see, this race benefits our local no-kill animal shelter No Kill Louisville, and not only are adoptable pets brought out, but runners bring their dogs as well. Some dogs even run with their owners. The first dog across the finish line gets an award. It’s a fun race for a good cause. So when I saw I was going to be in town for it, despite the still travel/race weary legs, I had to sign up for it. I wouldn’t miss this one for the world.
Packet pick-up was a breeze. It had just opened up 15 minutes before I arrived and no one was there. Granted, there had been an option to pick up your race packet the previous night at the local Fleet Feet in Louisville, but I wasn’t going to make an extra trip into Louisville only to return the next morning. Not for this race. Packet pick-up at Cherokee Park is never difficult. Go to the pavilion, tell them your name, get race bib and t-shirt. Easy. And that was exactly how it ran. The only difficult part was that the lady at the packet pick-up had to reluctantly remove her mittens (yep…told you it was cold!) in order to flip through the race bibs to find mine.
I was handed my number (28!), asked what size t-shirt I wanted, and wished luck. I thanked them, grabbed four safety pins and went to find where Cathy was standing. I handed her my race bib and she went to pin it on me. This meant I had to unzip my hoodie and be a little chilly for a moment. So…I did.
Before you think I’m wimping out, I understand that I did run a half marathon where the temperature was 43 degrees and I was in short sleeves and a running skirt. But with the wind here,this 43 degrees felt like 37 degrees. And my rule is once it hits the 30s…I don’t do shorts. So, with that rule in play and the temperature feeling like it was in the 30s, I went with capris and my Soft Kitty (from Big Bang Theory) socks. Long sleeve tech shirt and my running jacket. Layers. Layers are my friend in this sort of weather.
I got my number pinned and immediately zipped my jacket back up. We walked my t-shirt back to the car and I debated on whether or not to wear my gloves. I decided, in the end, to skip them. Not sure that was the best choice, but…you know…
We still had about 40 minutes to go until the start of the race, so we ventured back toward where all the activity was. Vendors and pet adoption/rescue places were setting up booths for the event that followed the race. We made a quick circuit of the area, then returned to the little basketball court. I stood there, shivering, looking at the dogs that passed, giggling at some of the costumes they were wearing (some owners dressed up their pooches for the Doggie Costume Contest). I eventually devoured my Lärabar (Peanut Butter Cookie, in case you were wondering) about 30 minutes before the race was to begin. And then, I began to do a few stretches.
When it gets cold, I usually get lazy with the stretching. I don’t want to stand out in the wind and loosen up. I wand to fold my arms across my body and attempt to just stay warm. But that won’t help me in a race, especially with hills, if I pull a muscle. So…I half-assed some stretches, but at least I did it.
Soon, runners, walkers, and pooches were all making their way toward where the start and finish line of the Million Mutt March were set up. A woman wearing a t-shirt walked past declaring that today was her wedding day. I congratulated her and she said that her husband-to-be is afraid she’ll fall on her face and get hurt. We laughed a little at that. Then, I moved to find a spot, actually near the front of the pack for me, to get started. We were given instructions about the course…and then had to part from the start due to one of the shuttle buses arriving. Seriously. The bus went to the drop off point, some cars followed it through, and we got back into our spots and prepared for the start of the race. I hit play on my iPod, saw the small group ahead of me begin to move, and headed for the start. I hit the start button on my Garmin as I crossed the line and was off.
Somewhere in those first few steps at the start line, I made a decision. I run Cherokee Park quite often, so I figured, why not experiment a little with this race. Push a little harder. Yes…tired legs…I said push harder. I could at least try, yes? So, with that decision made, I made for a quick decent down the first hill to the point where it levels off. I tried to keep my hard pace. It wasn’t too difficult. I had an older lady running just slightly ahead of me in a yellow jacket. I used her for the first mile to help me keep my pace up. It was a trick I had read about in numerous books on running and one I was now going to employ. The course veered from the Scenic Loop and headed down one of the roads connected to the park. Mile 1 was now done and I was making good time. I didn’t check my watch, but I heard it beep. I know now…if I don’t focus on my time, I run a better race. Keeping that in mind…that’s how I chose to run this one.
We finally hit the turn around on the road and I looped around, now just behind the woman in the yellow jacket. This part of the course was flat, but I knew some of the worst hills in Cherokee Park were still ahead. My brain was telling me to slow down, my legs were screaming at me to slow down, but I didn’t listen. I had 2 miles to go, and this was a course I ran often and knew well. If anything, even on travel/run-weary legs, I could push this. I could.
As Cathy and I had driven into Cherokee Park, I knew that Mile 2 hit as we began the never-ending climb up what we call Dog Hill, so with that in mind, I went to go ahead and push a bit more, get past the woman in the yellow, and prepare to set my own pace going up that hill. It would be coming up in a few minutes. I went to pass, and she moved over to where I was running and cut me off. WTF?! I moved the other way, and she did it again. How aggravating and very unsportsmanlike.
Fine…if that was the game she was going to play, I’d pass her on the hill.
Or, that was my plan. As we started up Dog Hill, I once again moved to pass her, and she once again slid over in front of me making it impossible to do so. I thought about faking to the left and going right, but while that works in basketball, it doesn’t really work in running. I had heard about, even read about, these types of runners…but this was my first actual encounter with one…and I’ll be honest…she was really pissing me off!
I pushed even harder than usual on the hill now because I really wanted to get past her. But, every time she’d move in front of me and make it impossible. I finally just let her have the lead. No sense killing myself trying to pass when it obviously wasn’t going to happen. I was raging inside. I hit the top of Dog Hill, and now it was down before the last stretch of the race, uphill toward Hogan’s Fountain.
Usually this part of Cherokee Park I run on fresh legs, coming in from Eastern Blvd. from the running store. However, in the 5K runs held here, this is always the last stretch. So, I tried to run this as I would on fresh legs. I really dug deep here, wanting to just go all-out, even on hills, for this run. It was something I had wanted to do in the summer, but the extreme heat didn’t really allow me to throw caution to the wind and just push it at a race to see what I could do. Choosing to do that on a race with hills on tired legs…probably not the best way to go…but…well…the decision was made and I was now less than a mile out from the finish.
As I was nearing the crest of the hill at Hogan’s Fountain, another bus came through. Seriously. A bus. A lot of runners run with headphones in, and the guy and his dog just ahead of the bitch…er…the lady in the yellow jacket…didn’t even hear it coming. He could see the finish line and he was going for it. The director of the race was having a fit when that bus showed up. It even honked at the guy with the dog, but he just kept on trekking.
And while the woman in yellow was distracted by the bus, right there, right at the finish, I blew past her. FINALLY!! And wow…did I ever feel that run. I stopped my Garmin and turned off my music.
Cathy was there at the finish line, waving her hands as I went through. She came over to tell me I set a new PR, but either by a second or…by whatever my Garmin said. My Garmin said 6 seconds. So, only when official results posted would I know for sure. I held up a finger and walked away in an attempt to catch my breath. A table with bananas and water bottles was just up ahead, so I walked that way, taking deep breaths, and finally getting to a point where I could answer.
And the first thing I said was, “I have been trying for most of the race to pass that woman…and I just barely did it.” Yeah…don’t focus on the important thing there, star…bitch first. Oy. But…you know…I’m not normally the competitive type at these things, but the fact that she kept purposefully blocking my attempts to pass just set me off.
I took a drink of water (which I had to get Cathy to open as I couldn’t feel my fingers), and we walked around the little vendor/doggie adoption area. I bought another little race mascot, a little dalmatian in a No Kill Louisville shirt, which I named Frank N. Spot. And I nommed on my banana. We pet a few puppies, met some great dogs, were asked more than once to adopt a pet (if we could…we would), watched the Derby City Disc Dogs preform their frisbee tricks, and then were ready for the awards ceremony.
I knew that I had been the 5th woman across that finish line, so I figured I at least placed in my division somewhere. But as the names were read out for the 30-34 age division…I wasn’t called. I knew that couldn’t be right because the evil blocking woman was one of the grand master winners…so I had to have won something.
After all the awards were handed out, I checked with the race director. Lo and behold, my name had been on the page prior, as had three other people, and the awards were given to those who came in 5th-7th. Whoops. So, without any fanfare at all, I was handed my first place medal for the Million Mutt March age division and sent on my way. My roommate didn’t even take a picture immediately. I had to ask her too. Like I said…no fanfare. Kind of a disappointment for that kind of an error to happen…but these things do happen.
So, the official results of the Million Mutt March 5K are that I finished in 24:44 seconds, my new PR for a 5K race. Not bad for a hilly one, yes? I was 16/161 finishers overall. I was the 5/107 women to cross the finish line. And I was 1/19 in my age division. WOOHOO!!
I loved that I pushed myself on this race to do a little more than I normally do. I didn’t like some of the unsportsmanlike action taken by the woman ahead of me. I loved that in the end I beat her across the finish line. And I loved that my money for this race benefited No Kill Louisville. It was a cold morning, but a good one…and I ran for a great cause. And in the end…that’s what it is all about.
Two of my favorite things – peanut butter and cookies.
I thank Lärabar every time I open one of their bars and experience the promised flavor on the package. The thing is…they do this with simple ingredients…no more than 9 to a bar. The amazing thing is how much they actually taste like what they are setting out to make the bar taste like.
This past weekend, I took along a mini Lärabar to eat about 30 minutes before the start of a 5K race I was running. I have found this to work. Too often I’ve just had cereal before a race and I end up finding myself starving just before the start or at least a mile in. That’s no good. I want to have energy before a race. These…do the trick.
I grabbed three to choose from and ended up going with the Peanut Butter Cookie variety at chow time. I was pretty pscyhed about this one. Why? Well, as I said…peanut butter and cookies are two of my favorite things in life. And here they were…together…in the form of a gluten-free protein bar that I am able to eat.
The Peanut Butter Cookie Lärabar is made up of three ingredients. That’s it. Peanuts, dates, and sea salt. Seriously. The snack size bar contains only 100 calories and 3 grams of protein. It has 6 grams of fat in it, brought to you mostly in part by the peanuts. But that’s a healthy fat and something your body needs regardless.
So now that I’ve given you the nutritional rundown, how exactly did it taste? Moist. Fresh. And soft. And yes…it was just like eating a very soft peanut butter cookie. The flavor was spot-on! Three ingredients…and Lärabar totally delivered on it. This bar was chewy and tasted like it was fresh off a cookie sheet. The best part was the balance of flavor. While I love peanut butter and could totally eat it out of the jar on a spoon (and do that on occasion, LOL!), I didn’t want this to taste like that. And it didn’t. It honestly tasted like a peanut butter cookie. And it was love at first bite. I devoured it faster than I probably should have…but it was delicious and I was hungry. Therefore…nom.
The Peanut Butter Cookie Lärabar is gluten-free, kosher, dairy-free, soy-free, and vegan. It’s also delicious and now one of my current favorites! Looking for a quick bite on-the-go that is good for you, delicious, and like eating dessert without being a dessert? Try the Peanut Butter Cookie Lärabar. You’ll be hooked like me.
Product: Beanitos Black Bean Chipotle BBQ Chips – $3.49+
Okay…I know you’re thinking it…because I thought it too.
Chips…made from beans?! Isn’t that usually reserved for…you know…potatoes, corn, or even rice?
The answer is…yes. And yes.
I was a huge skeptic about Beanitos chips. I admit it. I saw them on the gluten-free shelves at my various grocery stores and natural food stores and immediately turned my nose up at them. While I’m a huge fan of beans, the idea of chips made out of them just didn’t sound…right. At all.
And then I attended a gluten-free tasting fair at one of the natural food stores here in town and one of the samples they had out were Beanitos. Well…free samples are a good way to introduce a skeptic to something with the potential to be epic, yes? I hesitated at the dish…but finally picked up the little tongs and snagged one of the round chips. I turned it over in my hands, then, very tentatively took a bite. And…then another. And then I just popped the rest of it in my mouth. Huh. I hadn’t expected to like them. But…chips made from beans were actually quite tasty.
And for a couple weeks, that’s where I left it. I had tried them. Yes…they were good. But I didn’t purchase any. Probably due to the plethora of snacks I currently had kicking around in my pantry.
Until my local grocery store put almost the entire gluten-free section on closeout. And fearing that I was about to lose my gluten-free aisle…I snatched up everything that was marked down. Beanitos was one of the items on the markdown. So I grabbed a couple of bags. And this week, I opened up the bag to get a serving (1 ounce, or about 10 chips) to take to work with me for my afternoon snack. They were next up as far as snacks in order of expiration dates. The first flavor up was the Chipotle BBQ flavor.
Love. Seriously. Spicy without too much heat. They have a great chipotle and mesquite flavor. They have just enough to bring out the flavor without overwhelming your palate with spice. They were a bit salty, but the sodium level is low on the bag. So, it’s not horrible…just I’m so used to unsalted snacks. I couldn’t stop eating them. So it is a good thing I portion out my snacks because I would have been quite tempted to just devour them all. I also think they would go crazy-good with my homemade guacamole.
Beanitos are completely corn free, gluten free, and potato free. It is all made from beans and rice. And that makes for a heartier texture and a more solid chip. They are high in fiber and protein, which is a nice change. And, in addition, they are cholesterol free, trans fat free, non-GMO, and kosher. A serving is 140 calories and 7 grams of fat. Not bad for a chip. Not bad at all. They come in a bunch of different flavors and all of the chips are vegan except the cheddar cheese flavor. I mean…come on…these chips are made out of protein-packed beans!
Yes, I was a skeptic, but tasting made me a believer. Chips made from beans are actually quite delicious. I can’t wait to dive into another variety of them. I no longer fear Beanitos. I plan to keep them in my pantry!
You know…it’s because of places like Pinterest that I can find new and exciting ways to fix up some of the produce that comes in my CSA bin every week. Honestly. While working with potatoes isn’t at all difficult, sometimes I can just get accustomed to making them one way and not really branching out from there. I was determined not to just slice these up into cubes and make home fries to go with eggs in the morning.
My organic fingerling potatoes are beautiful, mind you. And back when I first signed up for Pinterest, one of the recipes that I pinned was for Parmesan Baked Potato Halves. Sounded great. And here I was with some fingerling potatoes, ready to see if this recipe was all it was cracked up to be. But you know me…I always take a recipe and twist it up some way. In this case…I added…more cheese and a different flavor at that. In addition to spices as well.
The original recipe comes from Favorite Family Recipes. But below is my take on it.
other seasonings (to personal preference) (I used a touch of crushed red pepper, rosemary, and salt)
Directions:
Preheat oven to 400 degrees.
Melt butter and pour into a 8×8 inch pan and spread evenly across the bottom.
Generously sprinkle Parmesan cheese and Chives & Dill Jack cheese and lightly sprinkle other seasonings all over the butter.
Place potato halves face down on the butter and seasonings.
Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan.
Enjoy.
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My roommate enjoyed her half of this tasty potato dish this morning with some ketchup. As for me…hot sauce was my game. Or, you can serve with whatever dip you choose to enjoy potatoes with…or just plain on their own. They are yummy that way too. It’s a simple recipe that really just takes a little time to bake up. But the cheese melts and crusts against the top and packs a whole bunch of flavor into each bite.
I’m making it again tomorrow morning! Go ahead…try it out. Flavor with whatever cheeses you fancy and whatever spices compliment it. Get creative!
Product: Mrs. Leeper’s Corn Vegetable Radiatore Pasta – $3.69+
I was standing in Whole Foods last year, around the time I had to go gluten-free, just gazing at the prices on the gluten-free items and trying very hard not to break down into tears…yet again. I was overwhelmed. Having to change my diet so drastically so fast and not really having the means in which to fund said diet was weighing on me.
And then, this angel appeared at my side and just by looking at me could tell that I was in distress. And she said, “I’ve been gluten-free for years…” And she began listing off some of her favorite products for different uses…such as pizzas, breads, and yes…pasta.
At that point, I had only just started experimenting with the brown rice pastas. While I found them to work, they didn’t reheat well and often would turn to mush or get gummy in the process. I recalled this lady in Whole Foods telling me that one of her favorite pastas is Mrs. Leeper’s. I had never heard of Mrs. Leeper’s before…so I made a mental note of it and went on purchasing my brown rice noodles.
Then…I discovered gluten-free corn noodles. And I found out how much better they held up, not just in the initial cooking process, but also reheating leftovers. I was thrilled.
And then, my local grocery store just happened to begin to stock the very pasta brand this woman told me about ages ago. Mrs. Leeper’s. The selection was minimal, but they did have the Mrs. Leeper’s Corn Vegetable Radiatore pasta. So…one day while it was on sale, I picked up a bag of it and put it in my pantry. And then proceeded to use up the other pasta noodles that came before it. Until tonight…when with the Amish cheese I picked up in Pennsylvania…I decided to cook up my mom’s infamous macaroni & cheese (gluten-free style)!
Mrs. Leeper’s Corn Vegetable Radiatore Pasta (cooked & drained)
I had no open pasta noodles so tonight it was time for Mrs. Leeper’s to be put to the test. I opened up the bag and measured out the 6 ounces I needed for the baked macaroni and got a pot of water on the stove to bring to a boil. Once it got there, I poured the colorful pasta noodles into the water, gave it a stir, and let it cook for about 8-10 minutes, stirring occasionally.
It was easy to drain, and I was quite happy to see that none of the noodles stuck together or fell apart. It was a great consistency, very colorful, and would really bring some color to my mom’s recipe. I began to layer up the casserole dish with noodles, onions, broccoli, seasoning, and two types of Amish cheddar cheese. Repeat. And the entire time, I didn’t have mushy noodles to contend with. Even after I poured the white sauce over the top and stirred it all together before putting it in the oven to bake, nothing was falling apart. Mrs. Leeper’s Corn Vegetable Radiatore pasta was rally doing its job and holding up.
And 45 minutes later, I removed the hot, bubbling casserole dish from the oven and let it sit for a few minutes before dishing out two servings – one for myself and one for my roommate. Despite the cooking and then the baking, Mrs. Leepers Corn Vegetable Radiatore pasta really came through in the end. Even better…the texture of it was fantastic. The fun colors is an added incentive, but the look of it is rather unique from other pastas on the market. And it was a lot of fun to see the different colors through the melted cheese in the final dish.
Mrs Leeper’s brand of pasta evolved as a wheat free and gluten-free line of enticing and often colorful rice and corn products for people who seek alternatives to wheat. Using time-honored methods, simple and pure ingredients, and care when it comes to production, Mrs. Leeper’s products have met the demands of a constantly changing marketplace by offering innovative products that focus on integrity, quality and service.
Both my roommate and I agree that Mrs. Leeper’s turned out to be a really good pasta. We’ll see how it does on the reheat tomorrow evening with some of the leftovers, but if it is anything like the corn pasta we have had in the past…it will hold up just fine. Definitely hope to try more pasta options from Mrs. Leeper’s in the near future. Full of yum. And a definite pasta win!
Homemade Gluten-Free Macaroni & Cheese using Mrs. Leeper’s Corn Vegetable Radiatore Pasta
Isaac’s Famous Grilled Sandwiches, Ephrata, Pennsylvania
Restaurant: Isaac’s Famous Grilled Sandwiches, Ephrata, Pennsylvania
I have to once again break my vow to not blog about chains. And why? Because I recently visited a chain restaurant that is only found in Pennsylvania. Much like California’s own In-N-Out Burger, this little sandwich shop is only available regionally. Therefore, I will not be able to find anything like it where I live in Indiana.
Welcome to Isaac’s Famous Grilled Sandwiches. This chain began on August 25, 1983, when two friends attending college, Phil Wenger and Isaac Williams, met. After graduating and going in two separate directions (Phil taking a job in sales for a flower wholesaler and Isaac working as a chef in a local restaurant), the two friends began to brainstorm the idea of a deli/restaurant. Isaac provided the knowledge of cooking and his flair for decorating, and created an eclectic interior and a working menu. Phil provided the experience of running a business and his desire to create something that would give back to the community. And with that…Isaac’s Restaurant and Deli was born in the heart of Pennsylvania. Now with 20 restaurants in 6 counties of Pennsylvania, this local chain is providing a delicious menu with a variety of choices in soups, salads, and sandwiches.
So, how did this out-of-towner stumble upon this little chain? The Internet, of course. My roommate was researching possible places to eat after I ran in the Hershey Half Marathon while we were out and about in other areas of Pennsylvania. She came across Isaac’s on Find Me Gluten Free, and it had really great ratings. It also had gluten-free flatbread! Now there was something new and worth checking out, yes?
So, after a very successful run that morning in Hershey, Pennsylvania, my roommate, my friend Jenn, and myself headed out of town toward Ephrata, Pennsylvania. We wanted to stop by the grave of Major Richard D. Winters, best known from Band of Brothers. After the drive out there and the visit to the cemetery, we found that we were ready for lunch. There was actually an Isaac’s in Ephrata. Even better…it wasn’t that far away either. BONUS!
We made our way to the Cloister Shopping Center and pulled in to park. The actual center itself looked a bit sketchy. In fact, Isaac’s was located next to an open (WOW!) Blockbuster Video. I wasn’t feeling too confident about the situation. But, at this point, we were committed. We stepped up to the door, which thankfully had a large-scale version of their menu up. I double-checked the gluten-free option and it was listed…so we stepped inside. As we came in near the Blockbuster Video, we had to walk down a very long hallway in order to get to the restaurant itself. We stepped inside and went to the hostess station in order to be seated.
A table was just clearing up where the three of us could sit, so we were told it would only be a minute. Looks had to be deceiving, because Isaac’s was quite busy. Every table was taken. I glanced around in awe, as it didn’t look like much from the outside. Inside, it was very much like the old diners you are used to seeing in movies. There are crazy decorations and colors throughout the interior. And right next to the hostess stand…the dessert case. The three of us too a moment to ogle the pies and cakes inside…but then were told the table was clean and ready for us to be seated.
We followed the hostess to the booth and got situated. She said our waitress would be right with us and left us to peruse the menu. There were a lot of options to choose from. So much sounded really good. I was having a hard time deciding and I knew both Jenn and Cathy were also eying a few options as well. Our waitress came to our table to get our drink order, and we all stuck with water. She returned and gave us a little more time with the menu. When we were all set…a different waitress came over. Our waitress just got assigned a large party and they wanted to get our order in first. We appreciated that…and so we began to put in our order.
Jenn decided to create her own sandwich. She put salami and provolone on a pretzel roll ($6.99). It came with a side of ranch dressing. And she kept the chips as her side item. Cathy opted to do the half soup-half sandwich combo. She went with a half Mockingbird Sandwich (thinly sliced grilled ham and provolone cheese, topped with tomatoes and onions with mayo on hearty multigrain bread) with a cup of Isaac’s Famous Pepperjack and Tomato Soup. She had that with a side of the Utz Potato Chips ($7.39). As for me, I alerted them that I am a Celiac and was interested in trying the Gluten-Free Larkspur, which consisted of muenster and cheddar cheeses, fresh tomatoes, spinach and sprouts all wrapped up in a gluten-free flatbread and served with ranch dressing, which I was assured was also gluten-free. I ordered the dressing on the side and opted for the baby carrots as my side ($8.04).
I will point out that there is an up-charge for the gluten-free option on the menu. The gluten-free flatbread carries an additional $0.75 charge. Not a problem. After all, most restaurants charge a lot more.
Our orders went in and we had a good amount of time to sit around and chat. I mostly talked about how interested I was in this gluten-free flatbread. After our wait, our meals were brought out to us.
Let me tell you, the sandwich I got was nothing like what I expected. But…it looked fantastic. The gluten-free flatbread was grilled to a beautiful golden color. Inside it was stuffed with spinach, sprouts, and tomatoes. The cheeses were there…but not in overabundance. I appreciated that. And, as I asked, the ranch dressing came in a cup on the side. I was dying to try this out. Pausing only long enough to take a picture for my blog, I picked up the knife and sliced into the sandwich. I took that little wedge, dipped it in the ranch dressing and took a bite.
I died and went to sandwich heaven. The gluten-free flatbread was definitely the star of the show. In fact, what it reminded me of the fried bread that Taco Bell Chalupas were made in. They had a nice crisp outside but were great and soft when you chewed them. I found it to be the perfect compliment to my vegetables inside. And I honestly appreciated that the cheese wasn’t filling the sandwich. It complimented it instead. I gave a piece of the bread to both Cathy and Jenn and even they liked it. I savored every bite, not wanting the sandwich experience to come to an end. But with each bite…my sandwich grew smaller and smaller.
Here’s what I have to say…while it looked like an absolute dive on the outside, inside, Isaac’s is a quirky, fun little soup/sandwich/salad deli establishment. I had a great dining experience there. The waitress wrote in big letters on the order that mine was gluten-free. And the receipt also made mention that it was gluten-free and yes…it was an allergy. These are the little things that someone like me appreciates while eating out. It just puts your mind a little more at ease.
I never knew how much I missed flatbread until I could have it again. And this was a great place to start as far as finding one that had lots of flavor, no strange texture, and was just awesome with every bite. I didn’t even need the dressing…the bread provided a lot of the necessary flavor for a sandwich filled with fresh vegetables. This was love in flatbread sandwich form. And I was one happy gluten-free customer.
If I find myself back up in southeastern Pennsylvania again, I will actively seek out Isaac’s as a safe place for me to eat. Looks can be deceiving as I have come to find out quite often. And in this case…this little dive of a place in a strip mall provided me one of my favorite gluten-free sandwiches to date. The care of the staff at the restaurant and the variety of gluten-free options on the menu was awesome. Totally worth a repeat visit sometime!
The Celiathlete 