Product: DelGrosso New York Style Pizza Sauce – $1.20+
One of the most difficult foods to navigate when gluten-free is sauces and dips. Without a doubt. You’d be amazed what contains gluten. Reading the ingredient list is necessary. Grocery shopping takes a little bit longer. But safe dining is a huge plus.
While out at Big Lots, surprisingly, I spotted some pizza sauce that was clearly labeled gluten free. This gets huge props because it takes away the guess work. I wish labeling laws would become a bit stricter when it comes to gluten-free foods. I tend not to buy anything questionable, so if it’s labeled, you’re guaranteed a sale.
The pizza sauce I’m talking about is DelGrosso’s New York Style Pizza Sauce. At only 35 calories per 1/4 cup, you’re not going to fill up on sauce. In addition, the sauce literally has seven ingredients in it: tomato puree, tomatoes, sugar, imported olive oil, salt, garlic, and spices. I recognize every single one of those, therefore…it gets another point in its favor.
I sauced up Udi’s Gluten-Free Pizza Crusts with this amazing sauce. Just popping the lid and I could smell the amazing scent of the tomato sauce. This definitely boded well. A thin layer was applied to the crust, then topped with five different cheeses. A little more sauce was used to dot a bit at the top and into the oven it went.
Seven minutes later, I was slicing up a piece of pizza and sinking my teeth into one of the most delicious New York Style sauces I have tasted yet. Honestly. It has great flavor without being overpowering. It complimented the crust and the toppings. And, this is the perfect sauce for a vegetarian pizza. Given that I am also a vegetarian…this was yet another point in its favor. I found that this sauce was deliciously savory and sweet topping, just like a New York style sauce should be. Perfection in a bottle.
This jar was packed with flavor and would be amazing on any style pizza you could come up with. Best yet, it’s not expensive in the slightest. Gluten-free, pizza topping that is a delicious slice of heaven.
Use it well. Use it often. Top it off with your favorite toppings. Use it as a dip. Load it up with cheese. But enjoy it. Down to the last spoonful.
Gluten-Free Five Cheese Pizza (fresh mozzarella, ricotta, goat cheese, mascarpone, and Parmigiano-Reggiano cheeses over DelGrosso New York Style Pizza Sauce on Udi's Gluten-Free Crust)
A friend of mine who often recommends gluten-free products to me when she spots them sent me some information on these chips and it sent me out to the grocery store in search of them. I did find them in my area, at a local natural food store, and they were happily on sale as well.
So, yes…they came home with me.
Now, I can eat tortilla chips on their own. No dip necessary. There is something about corn chips that are so madly addictive. This is why I always portion things out in bowls, because if I didn’t, I’d likely consume an entire bag before I realized it.
Mother Farms introduced a Multigrain Tortilla Chip made from multiple grains (duh), and some rice flour. Then it is topped off with a bit of honey and some sea salt. What emerges is this amazing flavor in each bite. Yeah, they’re fantastic on their own.
But I bought them with a mission in mind. I was making a gluten-free Chile Con Queso and these gluten-free tortilla chips were just the thing to pair with them. Wow, was I ever right. With the perfect seasoning, these tortilla chips complimented the flavor of the cheese dip to perfection. These would also be fantastic with a salsa as well. They are sturdy chips that are made for dipping. Honestly, these have quickly become one of my favorite crunchy snacks to nosh on. It truly was love at first bite!
(Thank you Julie!)
If you are looking for an amazing flavor and a fantastic new chip, look for Mother Farms products. The ingredients are USDA organic, they are gluten-free, they are kosher. All of that and they pack a flavor punch like none other.
Go ahead. Try to eat just one. And when you find you can’t, dish out a serving and try them out with a dip of your choice…or just eat them as is.
You know what’s hard about being gluten-free? Not having dips anymore at restaurants. Because most of the time, they do contain some sort of glutenous ingredient. So, they just aren’t ordered anymore. As a result, when I begin to crave, I have to go and make my own.
This recipe showed up featured on AOL’s homepage one morning and I bookmarked it. The only iffy ingredient was the beer, and there are gluten-free beers out there that I could easily substitute. So, happily, this past weekend I made a point to pick up the ingredients I needed (which wasn’t much, I had most of it) and get to work in the kitchen.
Adapted from a recipe by Eating Well magazine, you’ll want to dip right into this.
1 10-ounce can diced tomatoes with green chiles (Rotel), drained
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
Directions:
Heat oil in a large saucepan over medium heat.
Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes.
Add beer and cook until reduced slightly, about 1 minute.
Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl.
Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.
Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).
Serve warm.
~*~*~
This queso dip had amazing flavor. I served it up with some gluten-free tortilla chips and it made a fantastic snack. Also, it’s low in calories…even with the beer as an ingredient. Since I used almond milk, it took the calorie count under the original recipe’s 84 calories per serving. Great heat, without being too hot, full of cheese flavor, and it’s so easy to make. Delicious too!
Product: Green’s Gluten-Free Triple Blonde Ale – $5.29+
I shouldn’t be doing this review. I admit it. It’s handicapped from the very start. And it’s all because of one reason:
I. HATE. BEER.
Honestly, I just don’t like the drink. Never have. Not even during my college days was I a beer drinker. A sip here, another there, and it always resulted in that wrinkled up nose expression and me passing the glass or bottle to my alcohol dispenser of choice that night (probably some guy friend of mine who actually likes beer). Even when I went to Ireland, I gave Guinness and Murphy’s a try…hated both…stuck with Bulmers Cider (which is gluten-free!).
So, why review it then?
Because I used it when I cooked. And what was left, I sampled.
Here is what Green’s Triple Blonde Ale has going for it.
It has a clean, crisp taste to it. More like fruit than like…nasty beer taste. But, it just didn’t float my boat, you know? I liked that it had a light taste to it, wasn’t overly hoppy, and might have passed for cider if not for that beer taste. As far as beer’s go, however, this one wasn’t bad.
But it was even better to cook with. I bought it for the sole purpose of using it in a gluten-free Chile Con Queso, which was fantastic. So, while I didn’t care for Green’s Triple Blonde Ale on its own, it really added a nice flavor to my queso dip.
Verdict then is this: If you are a beer lover and are looking for something crisp, you’ll love this. If you are a gluten-free beer drinker, you’ll love the fact that this doesn’t contain any gluten in it. If you are a vegetarian or vegan, you’ll love knowing that Green’s uses only natural tannins, so this is suitable for your dietary needs. If you are not a beer lover, however, it’s probably not for you. But it would be amazing to cook with. My queso’s flavor was awesome with this as one of the ingredients.
So whether you are a beer connoisseur or not…Green’s has something to offer you. Gluten-free to boot!
Reaching the finish line of the Snowman Shuffle 4 Miler - Cherokee Park - Louisville, Kentucky
Race: Snowman Shuffle 4 Miler
Place: Cherokee Park, Louisville, KY
Date: February 4, 2012
Time: 33:17
FINALLY!
Yes…finally! After about a month off from having a race on my calendar, my second race of the year finally arrived. I had been out running every day prior to this, tapering the week of the race to keep my legs in shape, but rested at the same time, and mentally preparing myself for the hilly wonder that is Cherokee Park in Louisville, Kentucky. I swear, that last mile and a half is always straight up hill.
As I mentioned yesterday, I wasn’t feeling the usual bit of excitement that preludes a race. I don’t know if it was other things going on in life, or the usual grumpiness from not being able to clock the miles that I normally would, but I was down. Like, down and out down. So, when the alarm clock went off this morning, I shut it off and had to have a pep talk with myself to get out of bed, get dressed in my running gear, and down a light breakfast.
But, I managed. And, as I had heard that we were likely to get rain today, I thought to wear my older pair of running shoes instead of the new ones. My old pair have seen me through many, many, many wet races. What was one more, right? But, at the moment, no rain was falling. In fact, it was rather dry outside.
Until I polished off my bowl of Cinnamon Chex with a splash of almond/coconut milk.
Then, as if on cue, the running gods joined forces with Mother Nature to make sure that they made up for the gorgeous weather we got to run in back in January for the Frostbite 5K (or race #2 of the Polar Bear Grand Prix). Today, the Snowman Shuffle 4 Miler (the third and final race of the Polar Bear Grand Prix) would be run…in the cold, pouring rain.
Sigh.
Oh well. This is second hat for me.
I decided (thankfully) to wear my running jacket over the tech shirt I had on. I didn’t think it was going to be that cold, so I had on a pair of my shorts. Wow…was I ever surprised. So, if my legs were going to be frozen blocks of ice, at least my torso and arms would be warm. Oh…no gloves either today.
Call me unprepared.
The entire drive to the park, I keep hoping the rain will let up. But it didn’t. So, it was going to be a wet, cold race today. Four miles wasn’t too bad though, so I sucked it up, went and got my bib number and the backpack we got as swag, then hurried back to the car to keep warm for a little bit.
Stretching commenced about twenty minutes before the actual race kicked off. I limbered up and then went to head out to line up at the start with the few runners who ventured that way. As the race got closer to kicking off, the stream of the rest of them joined in. There were a total of 650 finishers at this race. It was one of the smaller ones, probably due to weather.
The race kicked off right on time, and I started off slow. I finally got to a point where I could break away from the pack of runners that were all crowded together and find a good pace. I had my iPod going on my running mix and as I came up on the half mile mark, U2’s “Beautiful Day” began to play. Given that it was in the low 40s and raining, it made me smile. And it really lifted my spirits. I don’t dislike running in the rain. Most of my best times have been accomplished in such weather. I just don’t like doing it if I don’t have to.
Mile 1 ticked off fast. I couldn’t hear my time as I ran by, but I didn’t care. The rain was splashing all over me. The wind was starting to pick up, but I was off and running. Coming up on Mile 2, my hood came down and I just let the rain pour all over me. I was feeling great. And then…the hills hit.
Cherokee Park…your hills will always hinder me until I get more accustomed to running them. (Note to self: Run more hills!) This did slow my pace some as the last 2 miles are pretty much a steady climb. Up. Up. Up. Mile 3 passes. You start to wonder if or when it will ever level off. And you keep thinking…eventually you have to go back down. And then you reach the peak…you see the fountain where the race kicked off. You can see the finish line just ahead. And finally, the terrain levels. I sprinted as fast as I could manage then to the finish line.
And totally blasted my previous 4 mile time by a full 3 minutes 26 seconds! How is that for an improvement?
So, despite the rain, despite the cold, and despite my attitude the day prior…I ran the hell out of this race and I had a lot of fun doing it. Yes…even the dreaded hills.
My roommate met me at the finish line with a towel (bless her!) and my dry hoodie. I got out of my very heavy, very soaked running jacket and hunkered down into the warm (yes, warm…she ran them under the hand driers in the park bathroom) towel and hoodie until I got back to the car.
We went to the local running store, Blue Mile, where they were kind enough to let me use their dressing room to change into dry clothes for the rest of the day. Thank you awesome people at Blue Mile.
I really think all the hard work, dedication, and joy that I find and put into running is really paying off. I am definitely improving speed-wise. I know there will be bad races and bad running days, but I also know that I can overcome them and press on. And, in the end, I’m there to run. That simple!
Thank you, Polar Bear Grand Prix. I had a blast doing my first ever winter runs! See you next year!
Product: Liz Lovely Gluten-Free Ginger Molasses Cookies – $3.99
So…here’s the deal.
Ginger has never been my thing. Gingerbread has never wowed me. Ginger flavor has never really appealed to me. So…why then would I buy a ginger molasses cookie?
For the blog, yes? Of course. Oh…and because it was the only kind at my natural food store that I hadn’t had yet (the other being Snickerdoodle). And, because if any company was going to create a cookie using ginger that I might actually enjoy…it was going to be Liz Lovely.
First…the simple part. As with her other gluten-free cookies that I have reviewed, the Ginger Molasses cookie is not only gluten-free, but also vegan. It’s soft, with fantastic texture. Baked with care and love, obviously. These things really do come through in the finished product.
Now…the nitty-gritty.
I actually didn’t dislike this cookie at all. It’s a basic cookie with molasses and crystallized ginger incorporated throughout. One bite and you get the sweetness from the molasses and then the heat from the ginger. It’s a nice pairing, actually. The flavor really good. Ginger still isn’t my thing, but I didn’t immediately get turned off by this cookie. In fact, I savored each bite I took, enjoying the different flavors, the sweet, the heat, all at once in one simple cookie.
Reminder…the serving size is only half of the cookie. For this one, that’s not hard to stick to. But there are some Liz Lovely cookies that would be downright dangerous for me to have around all the time.
As it stands, this is a great cookie if you really enjoy the flavor of ginger. Like I said, it’s not my thing, but this cookie was still fantastic because it found a good balance. One that even someone like me, who dislikes ginger, could enjoy. Now, that’s saying something about these amazing cookies.
Find a local store that carries Liz Lovely products…or order from their Web site online, because these cookies are totally worth it.
What are you waiting for? Treat yourself, you cookie monsters!
This week on my designated gym days, I’ve had some pretty amazing runs. I’ve run strong. I’ve run quick. And it’s felt amazing.
On my non-gym days, when I just go for an easy run, the runs have been challenging, but good.
And tomorrow…I race!
And normally, this is an exciting thing and I’m bouncing off walls and it’s all I want to talk about. But today, it’s different. I’m not excited. I’m not thrilled. In fact, I am sort of dreading it. Some of it may be the weather prediction for rain. Not that I haven’t run in rain before. Most of my races have been in downpours. But, perhaps, the combination of cold and wet that’s getting me down. Two things that my body dislikes, especially congruently.
But such is the life of a runner, right? And I know when I get to the race, I’ll get more in the mood for it. I’ve been feeling fantastic about this race all week and then…BAM…Friday hits and it’s like every ounce of excitement and readiness I felt throughout the week leaves and I’m just down and not really feeling it.
I’ve run strong and great this week. Why the sudden blahs?
Well, whatever the case and whatever the weather, I’m going to hit the 4 mile Snowman Shuffle run tomorrow morning and hope for the best.
For now, I’m going to attempt not to let my mood affect my running. Cross your fingers. Wish me luck.
And can you blame me? So many delicious flavors to try; so little time.
Nevermind the fact that these little frozen meals of wonder are vegetarian and gluten-free, meaning – just what I need to eat. With how filling these are, you won’t even believe that they are so low in calories and fat.
Last night, I tried the soufflé that originally caught my eye and drew me to this brand – Butternut Squash.
I love butternut squash. It’s one of my most favorite foods on this planet. Honestly. It’s sweet without being too sweet and it really pairs well with variety of flavors and dishes. So, this really caught my eye. Two of my favorite things: butternut squash and a soufflé. Yum.
As I had another filling lunch at the office yesterday (the leftover vegan chili I made), I was quite happy to come home and prepare another easy, filling meal for my roommate and I. Yep. Soufflé and some sort of Ore Ida product, to be split between the two of us, resulting in a fantastically (and surprisingly) filling dinner for under 300 calories. And it’s so easy.
Garden Lites Butternut Squash Soufflé (frozen)
Out of the freezer came the Butternut Squash Soufflé. The first thing I noticed was how amazing the color was. The other soufflés by Garden Lites tend to be on the white or green color scheme, but this was a brilliant orange and it was a refreshing change of pace. I boshed it into the microwave for the required 4 minutes, let it sit for a minute, and then cut off the plastic and set it for one final minute of heating before I served it up, sliced it in half, and set some oven-crisped Crispy Crowns on each plate to complete the meal.
This smelled absolutely amazing. So, settling down to eat it was quite exciting. Like I said…this was the soufflé I had been looking forward to the most. It was definitely more dense than the other ones (and is the only one to have 180 calories instead of 140 calories). But, it is made of just butternut squash and eggs. So, yes…it would be a little heavier. One bite, and the rich, sweet taste of the butternut squash hits the palate and yeah…it’s pretty amazing. I enjoyed the way it just melted in your mouth. I was only eating half of the soufflé (because I thought there was more than 1 to a box, so my roommate and I have been splitting them), but it was just right. I think the entire thing would have been too rich. Full of flavor without adding anything to it, low in sodium, decadent, and straight out of the freezer.
How easy is that?
Surprisingly, this wasn’t my favorite out of the bunch like I had assumed it would be. That still is held by the Roasted Vegetable Soufflé. I wasn’t disappointed with this one at all, as it is definitely packed with sweet, rich flavor, but I think the lack of other flavors to round it out and break it up, makes it a little more of a challenge. Garden Lites does a fine job with their frozen soufflés and I wouldn’t change this one for the world, but being the butternut squash fiend that I am, I was surprised that this one didn’t light my fire more than others that came before it. But…that being said, I enjoyed every bite of this one, savoring it, and finding that butternut squash really is one of the best foods on this planet.
Remember, Garden Lites has given me a link to a coupon to share with all of you so you can go and try these products as well. I’ve found them at my natural food stores as well as in Whole Foods…and more recently at my liquor store in their frozen food section. So take a look. Use the coupon. Try these out and enjoy them as much as I am.
Going gluten-free doesn’t mean you have to give up those pasta dishes that you love. You just have to make sure you find the ingredients that you can eat. And with the gluten-free market booming, that’s not a problem.
One thing I do love is cheese! While at Whole Foods one day, I spotted something called Lemon Ricotta cheese at their cheese counter. I wanted it. And then, when I went to make the lasagna, it was gone. I was told by the nice people working there that it was now out of season. So, I was bummed. But decided to make the most of my cheese obsession anyway.
And I paired it with Dave’s Gourmet Butternut Squash Pastas Sauce…which was a nice, sweet, rich kick that really complimented the variety of cheeses sandwiched between gluten-free lasagna noodles.
Here’s my recipe!
Recipe: Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce
Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce
Ingredients:
9 gluten-free lasagna noodles, cooked according to package directions (I used Tinkyáda Brown Rice Lasagna Noodles)
15 oz part skim ricotta cheese
4 oz mascarpone cheese (I used Whole Foods as it is vegetarian)
4 oz goat cheese (I used Capriole)
3 oz fresh mozzarella medallions (I used Whole Foods as it is vegetarian)
1 jar of Dave’s Gourmet Butternut Squash Pasta Sauce
Directions:
Preheat oven to 350 degrees.
Mixture of ricotta, mascarpone, goat cheese, shredded Parmigiano-Reggiano, and dried herbs
Cook the lasagna noodles according to package directions.
While pasta cooks, in a medium bowl, mix together ricotta, mascarpone, goat cheese, and 1 cup Parmigiano-Reggiano cheese. Add dried herbs and mix with a spoon until herbs and cheeses are blended.
Drain the noodles and rinse under cold water.
In an 8×8 baking dish, spread 1/3 cup of Butternut Squash Pasta Sauce on the bottom. Place three lasagna noodles in the pan. Top with cheese mixture, spreading gently over noodles. Carefully pull apart fresh mozzarella medallions and sprinkle over cheese mixture. Cover with more sauce then add the next layer of noodles. Repeat this process.
Five cheese mixture layred over gluten-free lasagna noodles
Once final noodles are placed over a layer of cheese and sauce, cover with the remainder of the Butternut Squash sauce. Then pull apart more of the fresh mozzarella medallions and drop over the top layer. Sprinkle the remaining 1/2-cup of Parmigiano-Reggiano cheese over the top of the lasagna.
Place lasagna in the oven for 35 minutes or until cheese begins to lightly brown.
Remove from oven and allow to cool for a few minutes before serving.
Gluten-Free Five Cheese Lasagna topped with Butternut Squash Sauce & cheese (pre-bake)
~*~*~
This lasagna is a delicious mass of melted cheese and fantastic flavor thanks to Dave’s Gourmet Butternut Squash Pasta Sauce. If you can’t find that particular sauce, any tomato sauce will do, but this really brought out all the variety of flavors incorporated into the dish.
So far, all the previous ones have been quite delicious, some more than others. Tonight, since it was the chili cook-off at the office lunch (I provided gluten-free, vegan chili), an easy and light dinner was the plan. So, into the freezer I went for another soufflé.
Tonight, the random reach-and-grab brought out the Spinach Soufflé. This product was quite reminiscent of the Roasted Vegetable Soufflé with its rich, deep green color. Once again, the heating of it was easy. A delicious, light meal (or mini-meal) is warmed and ready in just about 6 minutes. Again, since I didn’t realize only one came in the box, my roommate and I split this and served it with a side of Ore Ida Crispy Crowns.
What I loved about the Spinach Soufflé was not just the color. It had a great taste, that brought it up to my second favorite soufflé to date. Along with freshly chopped spinach, this soufflé incorporates onion, cauliflower and potato to its flavor, along with the addition of natural spices and flavors. Egg whites are what gives it the light, airy texture. Mixed together and heated in the microwave…and it’s an easy, healthy, fantastic mini-meal for those days you aren’t super hungry but need something for dinner so you don’t just eat half a gluten-free chocolate cake (don’t judge…it happens).
Garden Lites Spinach Soufflé (frozen)
Garden Lites has really hit it on the mark with these amazing soufflé meals. I love how light and low calorie they are. Less than 2g of fat per serving too. Can’t go wrong with that. And, above all, they taste fantastic. Each one has a distinct flavor, and they all definitely taste of the key vegetable that they highlight. Nothing overwhelms the star of each dish.
I really thought the Spinach Soufflé had great texture and flavor. I rank it right behind the Roasted Vegetable…so it holds second place. With only two more to go in the line-up, I’m curious to see how the rest measure up. But, if nothing else, I can already tell they will taste amazing.
Look for these delicious, light, healthy meals at your grocery store and give them a try. Soufflés aren’t just for restaurants anymore!
The Celiathlete 