I don’t know what more I can do for you. Ever since you were hurt, I have done my best to take care of you and get you back into running form. But you are fighting me with every step. I have bathed you in Icy-Hot. I have rested you on an ice pack. I have given you gentle massages. I have kept you elevated. I have even stopped running. And you know how much I hate not running. I’ve sacrificed for you in hopes of getting some compensation and a little relief in return.
But tomorrow is a 4 mile race I have been really looking forward to running. And you still aren’t better. I’ve done all I can for you and said prayers to the running gods that each morning I’ll wake up and take a step…and not feel pain.
But you have let me down each and every morning since the injury occurred.
I know runners have the mantra to run through the pain…well…tomorrow that is what I will have to do. Slowly. Easily. The very things I hate doing during a race.
I’m starting to wonder if my plan to really push myself on a race will ever come to be.
So…I ask again…before I rise to get the ice pack for one more night…please…please feel better in the morning.
I have my athletic tape ready in case you protest…but I’d really like to be able to move without limping or wincing. And I’d really like to…RUN!
So, please…have a little mercy on the runner who has taken some mercy on you.
Please? I bought you new running shoes last weekend…that should be incentive enough…
Sometimes the best things come from those little accidents and mishaps that come in the kitchen. Originally, this cake I was baking was intended to be a beautiful orange layer cake that I was going to ice in a Cool Whip/pudding sort of icing. Because…we all know that chocolate and orange just work together! Mmmm…mmmm.
Unfortunately, through no fault of the cake mix but more my spraying and dusting of the cake pans, when I inverted my beautiful layers to come out of the pan and cool…they crumbled. Half stayed in the pan…the rest fell apart onto the plate.
I admit…I cried. I put a lot of effort and ingredients into those cake layers and what did I have to show for it?
This:
Orange Layer Cake…gone awry.
But then…after some Google searching and suggestions from my friends on Facebook (say what you will about social networking…it saves my life sometimes!), I decided to gather up the pieces of my pride and my cake…and turn them into cake balls.
So…the actual flavored cake recipe comes from The Cake Mix Doctor Bakes Gluten-Free and it was for the Orange Layer Cake. The rest of it…was all me, a trip to the grocery store, a dig-around in my pantry, and a little inspiration.
Recipe: Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts
Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts
2 tsp rice flour, for dusting pans (I used Bob’s Red Mill All-Purpose Flour)
1 package (15 oz) yellow gluten-free cake mix (I used Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)
1/4 cup granulated sugar
2/3 cup + 1 tbsp orange juice (I used freshly squeezed)
8 tbsp unsalted butter, room temperature
3 large eggs
1 tsp pure vanilla extract
1 tsp orange zest
Ingredients for cake balls:
1 container (8 oz) vegan cream cheese (I used Tofutti)
1-1/4 tsp orange zest
Ingredients for coating:
2 squares Ghirardelli 100% dark chocolate baking squares
14 Bakers Semi-Sweet baking squares
chopped hazelnuts
chopped walnuts
Directions:
Place rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with rice flour. Shake out the excess rice flour and set pans aside.
Place the cake mix, sugar, orange juice, butter, eggs, vanilla, and orange zest (if using) in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side-by-side.
Beautiful Orange Cake layers…before they crumbled…
Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 19-24 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.
Take cake layers that fell apart when coming out of the cake pan and put them in a big bowl. Crumble with hands. Add cream cheese and orange zest. With your hands, blend into the cake mix until it is well incorporated.
Take chunks of cake mix and roll into balls, placing on a parchment paper-lined cookie sheet.
Melt Baker’s chocolate and dark chocolate in the microwave. Stir.
Drop cake balls into chocolate and coat. Lift out with a fork and shake off excess. Place back on parchment paper.
Top with nuts (optional).
Cool in the fridge.
Gluten-Free Dark Chocolate Covered Orange Cake Ball with Chopped Nuts
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So…here is a fine example of making something work…even if it wasn’t what you set out to do in the first place. On the plus side…these cake balls are very, very decadent, light, and delicious. The combination of chocolate and orange is so refreshing. So…a note to the weekend bakers…don’t cry over a broken cake. Just make cake balls. No sense wasting perfectly good cake, right?
I wasn’t aware until just a moment ago that Gluten-Free Pantry is owned by Glutino. Go figure. It’s no wonder this product was stunning and amazing. Glutino has become one of the companies I can rely on for delicious, amazing, gluten-free goodies. I just normally equate them to crackers and cookies and snack-type things.
But in the line of Gluten-Free Pantry items, which has a wide range of baking mixes from cakes to muffins to brownies and so on…Glutino shows that the stereotypical belief that gluten-free means heavy and dense is just a rumor. Trust me…until my pan mishap, I had a light, fluffy, amazingly perfect gluten-free cake…which I had intended to layer and coat in a whipped chocolate frosting made from Cool Whip.
But the baking gods had a sense of humor that day…or really wanted to see me cry. Because when I went to invert the cake layers from the 9-inch round pans…they didn’t come out so easy. Half of the cake remained in the pan, the rest…crumbled and fell apart onto my plate. I may have cried…a little. But there is no crying in baking…or so I’m told.
Gluten-Free Orange Cake Layers made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix (pre-crumble)
My roommate was the first to even try the cake. I was too busy being upset and pissed off that the layers didn’t come out of the pans as they should have. This was no fault of the mix…but probably a poorly floured pan (my own fault). Trying to make me happy, Cathy came over to where the pieces of cake were laying on my plate and grabbed a pinch of it to taste. She immediately grabbed another, and exclaimed how really light and moist it was. I was making a Gluten-Free Orange Layer Cake, so I flavored the cake with orange zest and freshly squeezed orange juice from said oranges I got the zest from. After her rave reviews, I took a few deep breaths and grabbed a small piece.
She was right. Absolutely amazing. One of the best, softest, moistest cakes I had baked up from a mix since going gluten-free. I was beyond impressed. And yet…here it lay in broken layers. What was a girl to do?
After some Google-fu and a little encouragement from Facebook friends, I sent the roomie out to the store to grab some vegan cream cheese and some Baker’s chocolate. Upon her return, I had thrown the broken layers into a large bowl and had broken them down more by hand. With the addition of the cream cheese, I was now ready to rock and roll some cake balls. With some help from the roomie, we rolled out 48 cake balls. Afterwards, I melted down the Baker’s chocolate (16 ounces worth) and began to coat each cake ball in the chocolate. Cathy then sprinkled half of them with chopped hazelnuts and the other half with chopped walnuts.
Gluten-Free Orange Cake Balls (dipped in chocolate and covered in chopped hazelnuts)
The cake mix was saved. Thankfully. Because it would have been sad to have to get rid of this amazing cake because of a fluke in the spraying and flouring (I used gluten-free rice flour) of the pan. Honestly…this cake was made to be raved about. I only wish I could have had it as I intended to make it…but there will be other opportunities. And, I can promise you, more Gluten-Free Pantry mixes will find their way into my pantry. I was beyond impressed.
Interesting part of this mix, as well, is that you can either make cake or cookies with it. So…two for one…take your pick…run with it. For me…it was all about the cake this weekend. And while it didn’t work out as planned, none of this fantastic, light, moist cake went to waste. It’s just in a different form. Still just as delicious as when I pulled it from the oven.
Gluten-Free Pantry…you’re always welcome in my kitchen. I am inspired, amazed, and truly in awe.
Gluten-Free Chocolate Covered Orange Cake Balls with Hazelnuts (made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)
Anyone who knows me and has seen me this past week will know that I am not a happy girl. How could I not be happy, you might wonder. I mean, on Saturday I purchased brand new running shoes. That would make any runner happy, yes?
Well…normally…yes.
But not me. Not right now.
Why, you might inquire, am I miserable? Because I haven’t been able to run.
It happened…again. My roommate followed me too close and when I had to stop as someone stepped in front of me, her foot came down on the back of my shoe and tugged my Achilles again. AGAIN!!! At first I tried to lessen my speed and intensity…but the pain wasn’t getting any better. So, I had to make a conscious, and difficult decision, to rest.
Yeah…I’m moody now. My runs mean more to me than anything. I’m hard at training and now…for the second time…for the same reason as before…I’m sitting on the bench. And here I sit with weekends of races ahead of me, including a 4-miler this Saturday. I’ve been taking Ibuprofen like it’s crack and icing my foot whenever possible…but it just won’t get better. My mornings at the gym have been delegated to the weights and the elliptical. UGH!! Let me run!!
I hate it. I hate every moment of not being able to run. Every synapse in my brain tells me to just do it…and then the logical part kicks in and tells me…if I rest it…it will get better…faster. Well, I’ve been resting it and while the pain has subsided some, I feel like every muscle from my left calf down to the bottom of my heel (and sometimes through the arch) is tight now because I’ve been trying to compensate for the soreness in the heel. UGH. So, I’m now making an even bigger conscious effort to not limp and not baby my foot. The problem is…it still hurts. And the longer the pain lasts, the more concerned I get about Saturday’s race and the unhappier I become.
I’m not in a good place right now. The elliptical machine does not make me happy. My 35 minutes are better spent running than gliding back and forth on a machine. It’s not the same. It’s fantastic cross training…but it’s not the same. It doesn’t feel the same. It’s not…the run.
The Grand Slam 4 Miler is taking place downtown this weekend…and I’ll be there. I just hope I can put forth some effort in this run. I ran one hell of a 4 mile race this past winter and I was hoping to see how this compared. I’m thinking my pace will be slow…my effort easy…and I’ll just have to wait until the next one.
And yes…this once again…makes me unhappy. It literally pisses me off. I hate being injured. Yes…it was an accident, but being sidelined again for being stepped on again is not an easy pill for me to swallow. I want my run. I want to get out there and do what I love to do more than anything in this world. And when I can’t…when I have to sit here with my foot on an ice pack, praying that the running gods will have mercy on me and get me back into form by Saturday morning…it’s hard to feel confident. I want to train. I want to be out on that road, feeling that pavement under my feet, or…hell…finally properly seeing what my new running shoes can do.
Frustrated doesn’t begin to explain how I feel. I’m upset. I’m sad. I’m missing my run.
I just need to run.
So…another day of rest, more ice, and a shot of Ibuprofen in the morning, noon, and at dinner. Maybe, at least, by Saturday, I can walk without a limp. Or better yet…make some attempt at a lope…if not a jog. But a run? Would that be asking too much?
I hope not. Because the call of the road is constant…and my running shoes are begging for some pavement to beat.
The first time I ever tasted tzatziki was…exactly last year. I was in St. Louis at my roommate’s aunt’s house and she had made up some. Being the good hostess that she always is, she wanted to make sure we had some dinner in our bellies before we got some sleep. For me, she had some grilled veggies to enjoy and then she pulled out this bowl of tzatziki. And I was hooked. I would find something, anything, to dip into it or put it on top of. Delicious!
And while I always said I was going to make it myself…I never did. But with an overabundance of cucumbers in my crisper drawer, my roommate made the suggestion herself. Make tzatziki.
1 (16 ounce) tub of plain Greek yogurt (I used Chobani 0% Plain)
1 large English cucumber, seeds removed
2 tbsp olive oil
3 cloves garlic, minced
1/4 of a red onion, finely minced
1 tsp kosher salt
lots of freshly ground pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1-1/2 tsp dried dill
juice & zest of 1 small lemon
Directions:
Grate the cucumber and place it in a mesh strainer and position the strainer above a bowl. Use a large spoon to press out all the water from the cucumber. Sprinkle a bit of salt over top the cucumber to let the water out quicker or just wait it out.
In a small mixing bowl, combine the olive oil, garlic, dill and spices together. Add in the thick yogurt and stir well.
Stir in the cucumber and lemon zest.
Add in the juice of half of the lemon, stir and taste. If it needs more tang, add more juice. Adjust seasoning if necessary.
Dip and enjoy!
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This version had a bit more heat behind it than I normally would think of tzatziki as having. But it works. And I felt the flavors balanced out beautifully. Even the roomie, who isn’t a fan of cucumbers, said she loved it. And she wasn’t just being nice. She just helped me plan out tomorrow’s dinner around the taztziki. And she even mentioned me making more of it. So, I think the recipe is a win.
Ever since I stepped back into my kitchen after a bit of a break…it’s like I can’t get enough of trying new things and sampling new recipes. One big factor in this is the bin of local, organic produce I have delivered every Friday. If anything, it has encouraged me to get back into the kitchen and bake or cook until my heart’s content.
This past weekend…I spent all of my Sunday in the kitchen. Why? I had a lot of things to make and ingredients to use so that nothing would go to waste. While this recipe didn’t utilize anything from the bin I receive, it was an experiment with different flavors.
It was one that paid off.
These scones are fantastic. Very rich. Part of that is that I used chocolate hazelnut milk in the recipe. The rest…is just the science and art of baking.
Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips
Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips
2/3 cup milk (I use Pacific Chocolate Hazelnut Milk)
Directions:
Preheat oven to 375° F.
Mix the dry ingredients together.
Add the pumpkin and chocolate hazelnut milk milk. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Bake for 15-17 minutes.
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Rich, decadent…delicious. That’s what these scones bake into. They are a tasty breakfast treat or something amazing to enjoy with tea or coffee…any time of day. I loved how incorporating chocolate hazelnut milk took the flavor to the next level. Amazing how one simple change can make all the difference.
The world is full of comfort foods. You know…those foods that make you feel nostalgic, or comforted, or just…make you feel better. While chocolate, ice cream, and sweet treats often find their way onto this list…sometimes it’s something so normal and basic that just makes you feel content.
That’s what makes Tom + Chee a great place to get some nostalgic eats…but with a twist.
Why?
Because Tom + Chee is serving up gourmet grilled cheese (in every combination thought of by man…and then some!) with three varieties of homemade tomato soup. Your basic…soup and sandwich. And who doesn’t love tomato soup and grilled cheese? It’s one of my favorite meals…any time of year. It’s just…comforting.
Now…turn it up a notch.
My roomie and I have talked about checking out Tom + Chee since they opened up a location in Louisville, Kentucky. The other three locations, by the way, are in Cincinnati. We walked by it numerous times and knew about it as well from Man v. Food when Adam Richman went there to have one of their famous Blueberry Bleu Grilled Cheese Donuts, which is one of Tom + Chee’s signature items. It’s basically a house-made blueberry reduction, mozzarella cheese, and bleu cheese on an inside-out glazed donut. Yes…seriously. But all the talk never amounted to action. And then Groupon offered up a deal on Tom + Chee and now we had incentive.
No grilled cheese donuts for this gluten-free girl! Besides, I’m not into the whole “Paula Deen Sammie” appeal. So…I stuck with what I knew I could have…and yes…they have gluten-free and vegan options here at Tom + Chee.
My roommate went for one of their classic grilled cheese options with a bowl of the Chunky Tomato and Basil Soup. Her grilled cheese of choice is the often raved about and much mentioned BBQ + Bacon Grilled Cheese (1/2 sandwich). The combo was only $5 because if you get something other than a plain grilled cheese, they do not charge you to do the 1/2 sandwich and soup combo. NICE! So what is (this is so non-vegetarian, but I didn’t eat it) on the BBQ + Bacon Grilled Cheese? Simply BBQ chips, bacon, American cheese on white bread. Yep…that was her grilled cheese and one of their most popular as it is always mentioned.
As for me…the gluten-free vegetarian…well, they have something for me too. YAY!! I also did the 1/2 sandwich and soup combo. I opted for a grilled cheese sandwich on gluten-free bread with vegan cheese on it. I went with the Classic Tomato Soup as my soup part of the combo, after inquiring as to whether their soups were gluten-free. After the cashier checked, I was told all three of their soups are gluten-free. NICE! My combo only ran $4.50.
The Groupon covered all but tax once we added fountain drinks, and soon we were given a number to set on our table and we settled in to wait for our order. I couldn’t stop looking at the menu board and checking out all the different versions of fancy and classic grilled cheese options on there. It was awesome. Our wait was about 10 minutes, as it is all done fresh and to order. We could see the line for the sandwiches being assembled. And yes…they changed gloves for the gluten-free sandwich (mine!).
All sandwiches are grilled with a vegan soy oil (instead of butter), which gives them this amazing crust on the outside. I found that fascinating. But it makes sense. A vegan can’t have a sandwich that is cooked with butter. Doesn’t work that way.
Our orders arrived at our table and I was never happier to have grilled cheese and tomato soup brought to me in my life. They looked and smelled absolutely amazing. After snapping pictures of the food (I always do!) I was finally able to dig in. I started with the Classic Tomato Soup. And it is just that. Classic. Tomato. Soup. It tastes like the soup I grew up eating, but better as it is homemade and not from the can. It is made fresh every day and you can tell. Delicious, rich, tomato-y…like marinara…but not as thick. It was tomato soup done to restaurant perfection. No chunks. Just plain and simple.
My gluten-free and vegan grilled cheese was my next bite. I’m not sure what the vegan cheese they used in the sandwich is…but it was more of a goat cheese texture and look than a slice of cheese. Fine by me. It was probably something like a Daiya wedge or Teese. Either way, it was delicious. My favorite part? The way the bread tasted due to being grilled in the vegan soy oil. It gave it a little salt, a little crunch, and tons of flavor. Even better…this sandwich was amazing dunked into the tomato soup. Which, mind you, at Tom + Chee, you can offers “Soup Dippers” for an extra $1 with any grilled cheese order. Gotta love that!! I was in tomato soup and grilled cheese heaven.
And, if you haven’t figured out why it’s called Tom + Chee…take a look: Tom(ato) + Chee(se).
So, if you happen to be in Cincinnati or or Louisville and really want to experience some great soup and sammie options…I recommend…no, highly recommend trying out Tom + Chee. Honestly…nothing is better than a perfect grilled cheese and delicious tomato soup…and that’s what you will get here. Accept no substitutes.
Fall in love with a classic all over again…and discover why this falls into the category of comfort food.
I’m forever a fan…and really looking froward to a return visit…and soon.
Tom + Chee 1/2 soup and sandwich combo: Classic Tomato Soup with 1/2 Gluten-Free Vegan Grilled Cheese
The Indianapolis Marriott East, Indianapolis, Indiana
Restaurant: The Skylight Bistro & Wine Bar @ The Indianapolis Marriott East, Indianapolis, Indiana
I think every good deed should be praised and rewarded. Honestly. Because sometimes something unexpected can happen in the most unlikely of places.
Take for example my recent stay at The Indianapolis Marriott East Hotel. I was in Indianapolis, Indiana for a convention and it was the first night of the event. After a stressful drive up there (heavy traffic and then being the victim of a semi truck tire blow-out/tread shower), I got checked in, hauled in the luggage, and went to go get my badge and program from my roomie’s mom, who was attending, but staying at a hotel across the lot, not at the convention itself.
With that mission accomplished, my roomie and I turned our attention to other pressing matters – dinner.
We were hungry!
With opening ceremonies for the convention getting close, we decided to give the hotel restaurant a shot. The Skylight Bistro & Wine Bar does not have a menu up online so we meandered over that way to glance at the one they had out at the host stand at the entrance of the Bistro. I gave a quick overall glance to what was being offered, and it seemed that salad was once again going to be on my plate.
The host asked if he could help us, and a waiter just happened to meander over. I explained my dietary restrictions – being a vegetarian and gluten-free. He gave a nod, said that I could take my time looking over what they have to offer. And then, after a pause, Mark, who ended up being our waiter that day, said that he would go back and talk to the chef to see if there is something that he could make for me that wouldn’t just be a salad.
I thanked him and he disappeared for a moment. While he was gone, I decided on a salad that I could have in case that plan were to fall through. But when Mark returned, he had happy news from the chef. The chef happened to have gluten-free rice noodles in the kitchen. And he could definitely work some vegetables in with that. It’s been a long time since I have had that much happy! We gave a nod and soon we were being seated in the plush seats of the Skyight Bistro & Wine Bar.
Mark went to retrieve our drink order (hydration – so water!) and when he returned, we were ready to order. My roomie went off the beaten path…and got the BLT Sandwich which came with fries ($9.00). As for me…I eyed the salad again, and decided that I’d be bold…and see what the chef could do for me. So I said the vegetables and rice noodles would be awesome. Mark then inquired if I would like a sauce with that. I told him to ask the chef because not all sauces are safe for someone who can’t have gluten. So, he gave a nod, took the order and went to put it in. A moment later he returned to tell me the chef was going to cook the noodles in a vegetable broth and that way there would be some flavor throughout the dish. He did, however, mention that our food would take a bit longer to come out because the chef would have to make mine completely from scratch.
I told him I was happy to wait.
And so…we waited. It took, just over 20 minutes for our meals to be brought out to us. My roomie looked quite happy to have food settled in front of her. And her BLT sandwich looked really, really good. As for me, a bowl was settled in front of me. In it was the most fantastic, amazing looking Asian Noodle Soup I ever laid eyes on. Huge. The vegetables were steamed and mixed into the broth. The rice noodles were cooked to perfection, laying in this fantastically seasoned vegetable broth. And the chef even did up a beautiful little layering of vegetables and noodles to really make it look fine dining.
It was one of the most amazing things I had ever seen.
And so…as Mark went to retrieve a spoon for me, I took my fork and began tasting what I could spear. The vegetables were cooked to perfection. There were carrots (ribbons of them), mushrooms, asparagus, red peppers, and squash, beautifully chopped and included in the meal. The portion…was much more than I expected. I made my roommate take a taste and even she was happy for me. I mean, everything was seasoned and done to perfection. And all of this was created specifically for me…due to dietary restrictions.
There are few chefs who would step up to a challenge like that, but this one did. And everything in that bowl worked. It was one of the most fantastic soups I’ve had the honor of trying. And, it was made specifically for me. That dish is nowhere on the menu (but, it should be). Yet, here is a shining example of a restaurant stepping up and taking charge of a dietary need. More places should learn from this. My meal was filling, delicious, and special. I’ll always remember it…and I’ll forever recommend the Skylight Bistro & Wine Bar at the Indianapolis Marriott East now to anyone going into that area. Brilliantly executed, stunning to look at, and savory. This was just what I needed that night.
Best of all, despite having to create the dish on the fly, I was only charged $14.00 for my large bowl of gluten-free, vegetarian goodness. Basically, I was charged the entree price on a Chicken Pasta. Nice.
Like I said, every good deed should be praised. Well, here is a shining example of restaurant staff stepping up to a challenge and conquering it. I am forever grateful to Mark and the chef for really making my dining experience at the Skylight Bistro & Wine Bar one to remember. I was blown away by the service, the care, the technique, and the food.
No simple salad for me…not this time.
Thank you.
My Rice Noodle Vegetable Soup compliments of and created by the chef of the Skylight Bistro & Wine Bar
Products: Terra Exotic Harvest Sea Salt Chips – $3.49
I have to say, the last time I bought Terra Chips, I fell in love with them. They were different, but made from fresh vegetables, seasoned to perfection…and crunchy. Oh, I loved that they were crunchy. The right combination meant a happy palate.
So, when my grocery store had some of the chip flavors on special, I snagged one of the bags and figured I would give it a shot. After all, Terra actually does label their products so I could rest assured that these were indeed gluten-free.
The flavor that I ended up with was Terra’s Exotic Harvest Sea Salt Chips. What exactly is considered to be an “exotic harvest”? Well, this means the chips are made from carrots, blue potatoes and kobacha squash. Yep. These aren’t your average potato chips, friends.
But…I’m sort of on the fence when it comes to the flavor. Unlike the previous variety I bought, this one has yet to grow on me. I still love the crunchiness in each bite. And I love that all the ingredients are recognizable…vegetables, oil. That easy. But…I don’t know if the carrot chips are winning me over completely.
The blue potatoes and the kobacha squash make fantastic flavors for these chips. They are the right level of salty with the perfect hint of crunch. Especially the blue potato chips. But chips are made from potatoes, so that’s expected. The squash is sweet, but sturdy. They pack more of a crunch than the blue potato chips do. And I love that. But the carrots…this brings a whole new level of sweetness to the mix. And while they aren’t bad, I don’t know if I’m 100% sold on the flavor of them. It might take a couple more servings to decide for sure.
However, all-in-all Terra Chips once again brings a healthier variety of chips to the market. I love that these are gluten-free and low in calories and fat. For chips, anyway.
As for the taste…all together…four out of five stars. It’s the carrots that are throwing me off. While I am a huge lover of carrots and could eat them every day without growing tired of them…I just don’t know if they make good chips. In the end…when mixed with the rest…it’s not so bad. It just takes some getting used to.
Need to break out of your potato chip slump? Find Terra brand at your local grocery store and try one of their exotic varieties. It’s a fun, flavorful way to try a new twist on a classic snack.
My roommate is finally coming around to the glorious, delicious, healthy wonders of the innocent and sometimes intimidating avocado. It’s true. She has eaten guacamole for the first time and enjoyed it. And now…she even let me replace an Alfredo sauce over a pasta with something a little different and a little healthier…avocado.
Seriously.
And…to be honest, I once again have Pinterest to thank for this recipe turning up. Not only is this version gluten-free, but it’s full of healthy fats and delicious flavors. Better yet, it’s so versatile…you can dress it up however you want. While the regular recipe called for toasted pine nuts (yeah…I can’t afford those), I instead crumbled up some blue corn tortilla chips as a garnish. Voila. Add whatever seasonings suit your fancy. Get creative. Just know…you are in for a decadent, creamy treat.
4 servings of pasta noodles (I used Hodgson Mill Gluten-Free Penne)
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
Directions:
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 – 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry pasta to the water and cook until al dente.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
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I never, ever would have thought to make a sauce out of avocado, but it works brilliantly. I loved the green hue it coated the pasta in. It was light and colorful. You won’t miss the creamy, heavy Alfredo sauce because the avocado easily balances it out. The roasted tomatoes give the dish a needed sweet and tart zing that helps level off that creaminess of the sauce. And the saltiness of the Parmesan cheese is a great topper for seasoning it to perfection.
Avocados are a fantastic food. They contain up to 30% healthy fats that are essential to your diet and your body. They can help reduce the risk of heart disease, help reduce inflammation from arthritis or the onset of arthritis. They are a natural belly flattener and can help your body actual absorb nutrients better when combined with other fat burning foods. Avocados also reduce the signs of aging, regulate blood sugar and promote eye health.
What’s not to love? So, go ahead…give this recipe a try. I promise…you’ll never go back to that heavy, fattening Alfredo sauce. This also veganizes the recipe. Sweet!
Avocado was a surprise sauce for me…but in the end…I loved it. Top it off and spice it up however you like. The possibilities…are endless.
The Celiathlete 