Product: Blue Diamond Almond Nut Thins Barbeque Flavor – $3.79+
Who doesn’t love a good barbeque flavored chip? They are sweet, tangy, with just the right hint of heat in each bite as it rolls over your tongue. Yeah…barbeque chips are one of life’s little treasures. The problem is, in most cases, the potato chip variety adds a seasoning that takes away the gluten-free aspect. So…what’s left to snack on?
Thanks to Blue Diamond…a plethora of delicious flavored snack crackers called Nut Thins. I’ve sampled a few of these, loving every kind I’ve had. From the hint of sea salt to the pecan, these snack crackers have blown me away time and time again. And just when I think I’ve discovered my favorite flavor, I try another one and fall in love all over again.
How’s that for an endorsement?
Well, it happened again.
I was in need of something with some crunch for an afternoon snack at the office. I hit up the grocery store for Nut Thins because I trust that they will be delicious. My local grocery store every flavor in stock, but that day it was the Barbeque Nut Thins that caught my eye. So, that’s what came home with me.
What I discovered upon first taste was the sweet heat that came on each thin cracker. These crunchy snacks are seasoned to perfection, without overdoing any spice or becoming overladen with seasoning so as to leave your fingers looking as if you’ve been eating Nacho Cheese Doritos. Tangy with the sweetness from the almond and rice flour cracker, these are satisfying and so tasty, they have far surpassed every barbeque chip I have ever eaten in my life.
Of course, when your business is working with nuts, specifically almonds, then you steak a lot of claim on your products. It doesn’t get much better than Blue Diamond. As they jump into the land of snackage, I applaud their foray into delicious, seasoned, gluten and wheat-free crackers. Share them with friends. They won’t even know they are gluten-free. They won’t care either. They’ll just want to have more.
A healthy alternative to chips, these snacks leave you without the guilt, but pack on the flavor. It’s the perfect answer for those afternoon tummy rumblies.
So grab a handful and savor the sweet barbeque heat one Nut Thin at a time.
The holidays were upon us and I really wanted to treat my office to some delicious breakfast treats. But…we have a variety of noshers in our little office. From those who don’t like sweet things, to the steadfast dieters, to the vegan, to me…the gluten-free girl…I wanted to bake up something that everyone could enjoy.
My answer: Vegan Gluten-Free Lemon Blueberry Scones.
I got the recipe online and tweaked it to be gluten-free. Because I don’t bake up goodies that I can’t have. I mean, if I’m putting all that time and effort into it then I want to be able to taste it and enjoy it too.
1-1/2 cups gluten-free all purpose flour (I used Bob’s Red Mill Gluten-Free All Purpose Flour)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar (I used Truvia)
1/2 cup butter, softened (I used Earth Balance)
zest of 1 lemon
juice from 1 lemon (optional)
1/2 cup milk (I used unsweetened almond milk)
3/4 cup fresh blueberries
Directions:
Preheat oven to 400 degrees.
In a large bowl, whisk flour, baking soda, baking powder, salt, and sugar to combine.
Add zest, berries, milk, and butter.
Squeeze in juice from zested lemon for extra lemon flavor. (Optional)
Mix well, (using your hands to mix is easiest).
Form dough into 12 – 16 rounds and flatten slightly. (I just scooped out 16 rounds with my ice scream scooper). Place on a parchment lined baking sheet. Repeat on second baking sheet.
Bake for 13-15 minutes, or until golden.
~*~*~
I was surprised by the number of people who devoured these at the office. I figured only the vegan would be willing to try them out. But everyone complimented me on them. I think next time, I’ll add a bit more lemon to give them a little more zing…but definitely a delicious recipe!
Were you aware that Whole Foods has their own bakery that cooks up a variety of goodies in its very own, dedicated, gluten-free facility? This isn’t exactly brand new, as I’ve seen these items in the freezer section for months now. I just never picked up anything because, when shopping at Whole Foods, I’m on a tight enough budget as it is.
But one day, my roommate decided to treat me to a special gluten-free treat, and while I could have gone with any number of goodies from a variety of companies on the shelves at Whole Foods, I really wanted to try something that came out of their own gluten-free bakery.
After a lot of pondering and thought…I finally chose to give the Whole Foods Gluten-Free Almond Scones a try. These scones were actually in the classic triangle scone form. They were coated with slivered almonds and looked absolutely fantastic. So…in lieu of more cookies or cakes…breakfast scones were my choice.
I broke them out the next morning at the office after my workout at the gym. It was as simple as heating it up in the microwave. The first day I did this, however, I overheated the scone, so it was a little burned throughout. Most of that, I believe, was due to the butter in the scones. So, the next time I heated one up, I did it in increments so not as to literally nuke the hell out of the scones.
Both days, I found the scones to be rather tasty. The texture was definitely like the traditional scone. Heavier. Denser. Not the soft treats that I bake up. These were traditional scones through and through. And they were good. Even when slightly microwave burned, they were good. But…they did smell a little funny when heated up. It wasn’t off-putting though. Mostly I think it was the butter melting into the quick bread. The almonds added a nice bit of protein to the breakfast treat. And it was quite filling, due to the heavy texture, I believe.
Whole Foods should be commended for stepping out into the gluten-free baking world. They offer up quite a variety of pies, pizzas, cookies, cakes, muffins, and breads. It’s nice to step into a store and find a spot where the actual company is striving to reach out to the gluten-free community. I definitely look forward to trying other products from the Whole Foods Gluten-Free Bakehouse line.
As for the almond scones…well…I’ve tried them. I liked them. But I like the ones I cook up better. So…perhaps I’ll try a different kind next time. They were definitely good and were very reminiscent of the scones I ate in Ireland. But, this is one of those cases where, while good, it didn’t quite live up to my expectations or my own baking creations.
But, kudos, Whole Foods, for baking up gluten-free goodies that not only taste great, but add a bit of variety to the gluten-free goods on the store shelves. In fact…you’re the only place I’ve seen offer gluten-free carrot cake. I think that might be next on my list…
No really…I am a pasta fiend. And thankfully, the gluten-free community has been blessed with a variety of noodles to fit your desires or culinary vision.
After settling in for a viewing of an episode of The Barefoot Contessa, Ina introduced her audience to the amazing ingredient – white truffle butter. And she was cooking it up with Tagliarelle, dressing it up with fresh chives and shaved Parmesan. And I thought to myself that it would make a fabulous meal. In fact, I wanted to cook it up for something special.
And that situation presented itself in the form of an impromptu holiday gathering. Tagliarelle was not available gluten-free, but Schär has a fantastic Tagliatelle noodle that is gluten-free. So, I cooked that up, following the simple recipe from Ina…but gave it my own gluten-free twist.
Recipe: Gluten-Free Tagliatelle with Truffle Butter Sauce
3 ounces Parmesan, shaved thin with a vegetable peeler
Directions:
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer.
Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 8 minutes, or until al dente. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta.
Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
~*~*~
This amazing pasta meal was not too heavy. In fact, the fantastic noodles by Schär were the perfect consistency and reminded me a lot of when I used to be able to eat wheat noodles. They were fantastic. They held up to the creamy sauce and were amazing in this dish. Any pasta would do, but the wider noodles that the Tagliatelle offered were the perfect compliment. Even better…no one could tell they were gluten-free!
Honestly, whether you want a delicious pasta to share with friends, family, or enjoy yourself…give this recipe a try. The hardest part was finding the white truffle butter. I recommend checking natural food stores!
From breads, to crackers, to cookies, to pastas, these foods are no longer the tasteless, strange items they once were. In fact, some companies set out to go above and beyond when it comes to the taste and the look of their food. This is definitely something that Schär accomplishes with every one of it’s products.
I can declare that without worry…because I have sampled quite a few of their items and have been beyond pleased each time.
For my holiday dinner party, I was cooking up a delicious pasta in a white truffle butter sauce. Since it was a creamy sauce, I decided to pair it with a wider, heartier noodle than your average spaghetti or linguini noodle. The challenge, then, was finding something to pair with the sauce that was also gluten-free.
Thankfully, where most gluten-free pasta are limited to the most common cuts of noodle (spaghetti, fusilli, penne, lasagna), Schär provides gluten-free pasta connoisseurs with other options as well. One of which is the wider pasta noodle – Tagliatelle.
Because of the number of guests, I ended up cooking up two boxes of the Tagliatelle, and it did wonderfully. Nothing could be easier. Season and boil water. Add pasta. Stir. Allow to cook for 8 minutes in boiling water. Drain. Yes…it really is that simple. And the noodles that emerge from the hot water taste like regular, wheat noodles. The texture is fantastic. Every guest (as I am the only gluten-free one among them) couldn’t tell it was gluten-free. They weren’t surprised, since I was the chef, but they all said it tasted just like the regular stuff. That’s high praise coming from some pretty hearty pasta eaters!
Schär Gluten-Free Tagliatelle (cooked)
After cooking the noodles to the perfect al dente, I added them to the pan on the stove top with the white truffle butter sauce I had prepared while the noodles were cooking. They mixed and were finished off in the pan, then plated, topped with some fresh chives and thinly shaved Parmigiano-Reggiano.
It was the perfect meal that night. Nobody ate too much. Everyone cleaned their plates. And we all were able to enjoy a delicious, gluten-free pasta meal, have great conversation, and enjoy the holidays. Nothing could be better than that.
I owe a lot of thanks to the people at Schär, for continuing to produce amazing gluten-free products. When pasta is so amazing that no one even guesses that it’s gluten-free…then there is magic in the product. And I am definitely enchanted by the products that this amazing company continues to offer to those who can no longer tolerate gluten.
I’m raising a pasta-filled fork to the geniuses at Schär who have made me fall in love with Italian cooking again…a whole new gluten-free way.
Tagliatelle with Truffle Butter - using Schär Gluten-Free Tagliatelle noodles
Product: Against The Grain Bakery Original Baguettes – $7.99+
Gluten-free breads are tricky.
Oh…they are tricky.
Especially when you are serving them to not only bread connoisseurs, but also people who do not normally eat gluten-free. Ever. Unless they are hanging out with you!
Welcome to my world!
Recently, with the holidays, I played hostess to my roommate’s family for a pre-Christmas celebration for me before I headed home to spend the holidays with my family. I was to prepare a meal that everyone could sit down to and enjoy. And in my home, that means something not only vegetarian, but also gluten-free. Thankfully, everyone attending is aware of this.
For this holiday gathering, I decided to make a pasta dish – Tagliatelle with a White Truffle Butter Sauce. So, while I was out shopping at Whole Foods for some of the necessary ingredients, I spotted the Against The Grain baguettes in the freezer. I had heard a lot of good things about the products coming out of the Against the Grain Bakery line, so I threw caution to the wind and picked some up for the occasion.
Against The Grain Bakery’s mission is to provide the gluten-free community with products that use the natural products of real foods. All the ingredients in their breads are items you would normally find in your pantry. No weird chemicals. No strange add-ins. The products that are baked up by Against The Grain Bakery are all naturally gluten-free and delicious. They certainly do not compromise taste or quality when they bake up their products.
As I was making the purchase at the grocery store, the cashier ringing me up said that he had only heard good thins about the Against The Grain baguettes. In fact, he mentioned that a lot of people said they had a cheesy flavor to them. I like cheese, so I was more than happy to hear this sort of endorsement of a new product I was trying. With the purchase made, I now just had to create my meal with it.
Against The Grain Bakery Original Baguette
On the day of the big get-together, I set out to cook the meal, starting, of course, by thawing one baguette for 3o minutes, per package instructions. I sliced it up into little amuse-bouche size rounds and pre-heated the oven while I lightly brushed each slice with some olive oil and gave it a light dusting of freshly grated Parmigiano-Reggiano. Into the oven they went for about 8 minutes or so…just long enough to toast up slightly…then…onto a plate and out to the guests they went. No sampling ahead of time. Trial by fire…with regular bread eaters and lovers.
I was on pins and needles when they reached for a slice to have with their gluten-free pasta dish.
And it was love at first gluten-free bite. For real. These baguettes are crusty on the outside and soft on the inside. The perfect texture combination when it comes to breads. They truly do have a cheesy flavor to them, which, upon inspection of the ingredients is brought to light by the inclusion of mozzarella cheese. A-ha! They are a cinch to slice, either as rounds or for use for a sandwich of sorts. The flavor in each bite is amazing! We were all hooked and the bread disappeared quickly from the plate, to eat on its own and to simply mop up a bit of the truffle butter sauce form the pasta dish.
When normal bread eaters can’t tell the difference, and snatch up the gluten-free bread faster than I do…then we’re on to something.
Kudos to Against The Grain Bakery for providing the gluten-free community with fine products packed with flavor! These delicious baguettes are my favorite. So much…that it has totally spoiled me on any other gluten-free baguette I have tried before. Nothing else will do. The problem is…this is a popular brand and finding somewhere that has them in stock is a bit of a challenge. They fly off the shelves as quickly as the stores get them in.
I guess part of the enjoyment is the chase. And when a product can stand on its own as this bread proved it could…well…it makes the hunt worth it. I am already on the search for another baguette to enjoy with other meals. And, I anticipate I’ll be trying other products in the Against The Grain Bakery line-up (bagels, rolls, pizzas) very soon.
If you happen to be out at the grocery store and spot these little treasures in the freezer section…whether you have to eat gluten-free or not, I encourage you to pick them up and give them a try. But be forewarned, you will be hooked! Seek…prepare…enjoy! Against The Grain is doing gluten-free breads right. And for that, I am one happy consumer…and forever fan.
Against The Grain Original Baguette slices (brushed w/ olive oil and dusted with freshly grated Parmigiano-Reggiano)
Three days into 2012 and already I’ve found myself in tears over running. Not because I can’t do it. I just haven’t. And the Virgo, perfectionist, running junkie inside of me is screaming for a run.
Screaming.
After a very long ride home yesterday in some pretty nasty weather, the plan was to go to the gym and at least get in a run on the treadmill. But, lack of sleep and fatigue from the car trip made that the last thing I wanted to do.
And then…after bypassing the opportunity for my first run of the season, instead…I fussed and obsessed over the fact that I have not logged any mileage yet in the New Year. It truly bothered me. And I knew…I knew I should have gotten on that treadmill yesterday. I should have at least gotten in a short run if nothing else. In the grand scheme of things, no matter what is going on in my life…I always, always feel better after a run. If I’m tired, I wake up. If I’m angry, I lighten up. If I need to think, I get a lot off my mind. And so on.
I had a lot pulling at me yesterday and even my roommate told me to go do my run. That I would feel better. But I’m a stubborn person and I refused. And so…here I sit on the third day of the year with goal of 500 miles…and nothing to show for it yet.
Frustrating? You bet!
So, it’s time for an attitude adjustment. I have a goal. And to reach that goal, certain things need to happen. And I can make all the excuses I want, but I also need to be accountable to my goal. So…taking a deep breath and starting fresh.
500 miles. It’s definitely obtainable. And I will not beat myself up should it feel like I’m not getting there. I know I can do it. And I know I will do it. I’m just impatient. And I’m really bad about beating myself up if I feel I’m doing nothing toward the goal.
This wasn’t the first post I intended to do in this blog…but it’s how it worked out in the end. It’s the close of an exciting year.
I took up running early in the year, got sidetracked by illness, got back into it, ran my first 5K…followed by many more, ran my first 5 miler, got injured, ran my first half marathon, ran my personal PR, and have just kept on going, even after saying my season was over on Thanksgiving. There were more races to run, so I entered them. Thinking, as I am a cold weather wimp, that I would not like running in the cold. I wouldn’t say it’s my favorite thing to do, but I love going out to races and participating.
I’m not fast enough to win. You’ll normally find me in the middle of the pack in races. I’ve won my age group twice this year in small races. The fact is…I LOVE TO RUN!
It doesn’t get any simpler than that.
This morning, on the eve of the eve of the New Year, I pulled out my Training Log and began to tally up the miles from when I first started keeping track (April 4, 2011 – for those wondering) to today (December 30, 2011), I have run a total of 327.12 miles.
That’s a lot of mileage.
A few days ago, my roommate told me to set a goal for 366 miles (one mile per day…because it is a leap year), for 2012. I was satisfied with this. But then a fellow running friend of mine threw it down…to aim for 500 miles in 2012.
So here it is…my pledge to log 500 miles over the course of 2012.
And this blog will hopefully be my place to discuss why I run, where I run, how I do, and just…in general…keep track of the mileage I put down this year.
Vincenzo's Italian Restaurant, Louisville, Kentucky
Restaurant: Vincenzo’s Italian Restaurant, Louisville, Kentucky
It was the weekend before Christmas and one thing was missing from my life. Nope, not a gift. A fine dining experience. And getting in somewhere in Louisville, Kentucky on the last Saturday before the Christmas holiday is no easy task. I had actually tried a different restaurant first but they were booked (no surprise). So, the great fine dining restaurant quest began and I ended up hitting the jackpot in the end.
The place – Vincenzo’s Italian Restaurant in downtown Louisville, Kentucky.
The atmosphere – Classic, Renaissance-style, high ceilings, low lights, stunning.
And it doesn’t stop there. The staff is done up to the nines here. While there were plenty of diners dressed in jeans, I would have felt out of place had I not dressed up for my dining experience. The hostesses are dressed all in black and keep watch over the bar, letting patrons know if there will be a wait and that they will be seated in just a few moments. The waiters and waitresses…all adorned in tuxedos.
We were seated after a very short wait at a small table near the back. The menus were laid out before us and we were asked if we would like some wine with our meal. We politely declined and opted for water. And then…the difficult task of choosing something from the menu began. It all sounded so good. And despite being a vegetarian with a gluten intolerance, there was plenty for me to choose from at Vincenzo’s. How about that? Fine dining, Italian…and I am not limited to just a salad. That was a nice treat indeed.
Vincenzo's Insalatina Caprese
And so, I ended up ordering the Insalatina Caprese ($9.95), which was a simply a salad made by layering slices of fresh mozzarella cheese between a tomato, topped with olive oil, cracked pepper, and fresh basil. A light drizzle of balsamic vinaigrette finished off the plate. I must admit, this was the first time my caprese salad ever was stacked. The plate looked fantastic. I delicately picked up my fork and knife and began to carve my way through the stacked tomato and cheese, touching it off with a gentle tap into the drizzled dressing. The flavors were astounding. The cheese was melt-in-your-mouth delicious. The basil was a nice touch, instead of the normal greens. Herbs add so much to a salad. I wish they were used more. And the tomato was at the perfect level of ripeness so that when it was sliced, juices didn’t run everywhere. It won me over with presentation, but it totally blew away every past caprese salad I ever had with flavor. This salad was loaded with it. Something so simple…and yet…so amazing on the palate. I knew I was in for a treat that night.
Since I am a gluten-intolerant vegetarian, the normal go-to for vegetarians (pastas!) were not an option for me. What I ended up ordering was exactly what I wanted, however. The Risottino Con Funghi ($22.95), which consists of Arborio rice with saffron, tossed with wild mushrooms and adorned with freshly grated Parmigiano Reggiano cheese. The risottos are on the menu as an appetizer, but the waitress said it could be prepared at an entrée size. I was quite pleased with this. I was even more surprised when, after a wait and some good conversation, our waitress and waiter (he was training) came to our table with pans and a cart. The burners were lit, and the food was finished off table side. What a treat. I got to see the risotto get tossed, warmed, and then plated right in front of me. My roommate’s ravioli prepped the same way. I love this stuff! The risotto was placed in front of me and then dusted with a nice helping of freshly grated Parmigiano Reggiano cheese (only the best!). We were then left to our food.
This risotto was perfectly prepared. It was the perfect level of al dente, so that the rice was at the right level of starchiness without being undercooked and hard or overcooked and mushy. It was full of rich flavors. The saffron was a nice touch to the dish. And the mushrooms were complimented by everything in there. The entree size was perfect for me as my meal. And I savored every flavorful bite. Honestly, I’ve had risottos in other establishments before, but this one was fantastic. There was just a hint of spice to each bite and the different textures kept it interesting. Who needs pasta at an Italian restaurant? Give me a vegetarian risotto any day. Especially if it is this one.
Our waiter inquired with us after we finished out dessert. We did say we would love to look at the menu. The dessert menu, mind you, is a tray that is plated with the desserts being offered that evening. This consisted of a variety of cakes and pies as well as a trio of cannoli. Not much there for someone with my food allergies. And yet, when this was mentioned, our waiter immediately said that ice cream and sorbets were available as well. I was pleased with this choice and while my roommate opted for cannoli, I treated myself to a sorbet ($8.50). The waiter gave me a flavor choice of lemon or orange. I almost chose lemon, but opted for orange. After the dessert order was placed, the waiter returned a moment later to apologize, letting me know that they did not have orange sorbet that evening, but it was raspberry. Fine by me…I was quite happy to go with raspberry instead.
Vincenzo's Raspberry Sorbet
The sorbet, mind you, was delivered to me in a wine glass. It looked fantastic. Very vibrant color and a healthy portion too. I was expecting a beautiful scoop in a bowl, but I most certainly to Vincenzo’s fine dining flair. The sorbet was delicious. The raspberry was just the right level of sweet, and each scoop was soft and easy to wrangle in the glass. Sometimes sorbets can get too frozen, but this one was creamy, smooth, and flooded with flavor.
We finished off the evening with a bit of light conversation at the table and some hot tea ($4.95). And when we were done, our waitress delivered the bill. We paid, lingered a moment more to take in the atmosphere, and then reluctantly put on our coats and went to retrieve our vehicle from the free valet parking.
Vincenzo’s Italian Restaurant is classic fine dining at its best. Tuxedos, table side food prep, and fantastic service. So many fine dining establishments these days make a name for themselves by giving food a twist. But, Vincenzo’s is all about the classics. Why mess with something that is already good? I was blown away by not only the food, but the atmosphere and service at Vincenzo’s. If you are looking for great Italian food while in the Louisville area, I encourage you to step away from the chain restaurants, dress up, and treat yourself to an unforgettable evening of classic Italian dishes done right. Have a taste of Italy right in the heart of Louisville, Kentucky. You owe it to yourself to dine at this restaurant.
This, my dear readers, is what we call a splurge purchase.
Seriously.
I was out at the store shopping with my roommate for groceries, and these were just beckoning to me. I checked the food budget (which has been so tight since I had to go gluten-free) and we made an allowance for the chance to try these. I was super excited and just couldn’t wait to dive in at breakfast the following morning.
I warmed the mega muffin (seriously, these things are HUGE) up in the microwave, because muffins are a treat best enjoyed warm. And what a treat this one was. Whatever Udi’s is doing, they need to continue.
This muffin was very soft and light. No easy task when it comes to muffins. The flavor was a lot like a lemon pound cake, where the lemon sort of acts as a flavor enhancer, rather than steal the show. I suppose a little more lemon flavor wouldn’t have gone awry, but the amount in the muffin definitely gave the lemon undertones without being overpowering.
When you pop these out of the package, they feel so heavy, but that’s where the magic happens in the microwave. The warm, soft treat that awaits you after a quick heat is fantastic. Truly, this could be enjoyed as a breakfast, snack, or even a dessert. It managed to find a delicate balance between flavor and texture.
Once again, Udi’s hit it out of the ballpark with another of their products. All of their muffins are a delicious treat, but this flavor was so refreshing. The lemon flavor was a great palate cleanser. If I were to change anything about this delicious muffin, I’d only add a touch more lemon flavor. Aside from that…muffin perfection in every gluten-free bite.
Treat yourself to another Udi’s delight next time you’re craving a muffin. I promise, you’ll hoover down a muffin and have to resist going back for another.
But if you do…don’t worry…you can go out and get more at the grocery store. No questions asked. It will be our little secret.
The Celiathlete 