The Celiathlete

June 1, 2015June 1, 2015

Nothing’s fine…I’m torn…

This past weekend, I had a rough, rough time. For much of it, I was at work. On Friday, our server rewrote itself due to a bad script in the coding or something very IT-ish…above my comprehension. But in the process of doing this, all the work that everyone entered from Tuesday onward…was wiped out. Gone. Kaput. This meant, on an already hectic and busy weekend, some things had to be dropped and pushed aside so I could come into work and get some of this data re-entered so that Monday morning closeouts could happen in a timely manner…and there would be accounts to close out on.

On top of all that, the pollen count in the Ohio River Valley has been off the charts and therefore, my allergies have been giving me fits. So, with being on an anti-inflammatory, I ended up not taking that from Thursday onward…and doing allergy medicine instead (I couldn’t take both as they wouldn’t react well together!). And this turned out to be a huge eye-opener.

I won’t lie. Since Saturday morning, I haven’t done one single PT stretch at home. Here’s why I’m having a difficult time finding the motivation to do so…

1. Apparently the PT stretches I was given to do at home aren’t helping me at all. What’s helping me out is the heavy-duty anti-inflammatory, which I thought wasn’t doing anything. With only a couple days off the Mobic though, it was hard for me to stand up and walk…which means the PT stretches are doing shit…the drugs are what is helping…and this is pissing me off!!

2. Taking a walk hurts…and my doctor mentioned having me back to running by July with any luck. I don’t think the running leprechauns are smiling on me…because everything just sort of…hurts.

3. This injury sucks. And now I’m beginning to question if I’m ever going to feel that pavement under my feet again. This entire weekend was an emotional and physical drain on me. Positive thinking…not happening.

4. All of this really, really, really sucks. I am cranky and upset all the time. Stress levels are through the roof.

5. I do NOT want to be on medicine for the rest of my life to control this. I was hoping I was getting better. Pain levels were down. Movement was better. And then…BAM…all being masked by the anti-inflammatory. Do you realize how much of a mental setback this has become?

6. I still feel very alone in and through all of this. I miss my friends.

7. It sounds dumb, but a part of me wishes this has been some sort of fracture instead of a torn labrum. At least that would heal on its own. I’m just at a loss. I have 9 days until I see my doctor again. I think I’m quitting the stretches and meds for now. Just to see what happens. This could be fun, right?

8. I love spinning. I do. But…I miss running. It is NOT the same. As for the elliptical and other machines that I’m permitted to use…they bore me to tears and just remind me how out of shape I’m becoming.

So, you could say that I’ve been on an emotional roller coaster this past weekend. Not only with having to work overtime, but discovering that what I thought was doing me some good has actually been doing…NOTHING. Not a thing. It’s disheartening and I’m a mental and physical mess right now.

Bear with me.

Until then, I’m trying to find little reasons to smile through the pain, disappointment, and fear. So…when all else fails, and since I’m dealing with a TORN hip labrum, I turn to this classic:

So…remember…always find a reason to smile. Even if you don’t want to. Just…keep on keeping on…

June 1, 2015

Recipe: Double Corn Cakes with Black Beans

I have been a reader of Vegetarian Times since before I went full-on vegetarian. No joke. And after I took the step toward eating a plant-based diet, I became a subscriber. It’s one of the magazines I just can’t live without each month. Well, back in the April/May 2015 issue, they had an amazing recipe that involved polenta and corn, and black beans, and some other easy to find, or already have on-hand, items. And I had it in my head to make it.

This happens every month when I get my magazine subscriptions. But this time, it was different. Instead of just saying I would one day make that recipe. This time I did.

The recipe is for Double Corn Cakes with Black Beans…and the flavors, textures and just presentation are all fabulous. It’s a healthy and plenty filling meal. Having a hard time with your protein? Make this and you’ll be getting 19 grams in one serving. YES!

Recipe: Double Corn Cakes with Black Beans

Servings: 4
Time: Prep 5 minutes; Cook 20-25 minutes

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced (1-½ cups)
3 cloves garlic, minced (1 tablespoon)
1 jalapeño chile, seeded and diced (¼ cup)
1 tablespoon ground cumin
2 (15-oz) cans no-salt-added black beans, rinsed and drained
1 (15-oz) can diced tomatoes
1-½ cups fresh or thawed frozen corn kernels, divided
1 tablespoon lime juice
1 (18-oz) tube pre-cooked polenta
1 large egg, lightly beaten

Directions:

Heat oil in large skillet over medium-high heat.

Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes.

Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired.

Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm.

Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown.

Serve corn cakes over black bean mixture.

~*~*~

There is something amazing about transforming corn kernels and polenta into savory fritters. I served mine with a side of sliced avocado, but salsa would be a great touch as well. These fritters have this nice crispy outside and soft inside. Fantastic flavor. Healthy. Delicious!! I need to really make more recipes from my magazine subscriptions in the future!

June 1, 2015

Product Review: Canyon Bakehouse Gluten Free Everything Bagels

Product: Canyon Bakehouse Gluten Free Everything Bagels – $5.00

A week ago, I wrote up a review about the newest product from Canyon Bakehouse. A product that made my native New Yorker heart skip a beat and, maybe, just maybe, made me shed a few tears…of foodie joy. We’re talking bagels. And while last week it was the new Plain Bagels from Canyon Bakehouse, this week we hit on a new high and a new favorite. And, yes, more tears of joy were shed. Not just because these gluten-free bagels are the best I’ve had so far, but because they hit on the essence of a New York bagel.

The Everything Bagel.

If you go to any bagel shop in New York City, you’re going to find the Everything Bagel on the menu. And for good reason. It was invented in New York City. And, even better, it’s the perfect bagel flavor. It has, as the name says, a little of everything.

And it has always been my favorite.

Most gluten-free bagels out on the market have never met my high bagel standards. Come on, I’m from New York…and going gluten free was hard enough, but don’t insult me with a poorly made gluten-free bagel. Udi’s was the closest I ever got, and they recently released an “Everything Inside” version of the Everything Bagel. It was close…but it wasn’t a true Everything Bagel. I want that crumbly topping on the bagel itself. Make it more real. Make it more…like the original.

Unfamiliar with the Everything Bagel? Well, the basic information is these bagels appeared in New York back in the 1970s-1980s. They are basically a bagel that is topped with all the different topping varieties that are normally found on bagels. It is basically traditional to see a combination of seeds and dried herbs, with the most commonly used being poppy seeds, sesame seeds, onion, garlic, salt, and even caraway seeds. They are incredible.

So, yeah, when I received my box of gluten-free bagels from Canyon Bakehouse, which I ordered, and I could smell the garlic, I knew this was going to be a treat. And, I was not let down. I used the Plain bagels first, which from a previous blog, you realize were amazing to me and my bagel-loving self. Oh. My. GOD!

I think people would be hard-pressed to identify these as being gluten-free, they are that close to the real thing. The right amount of chewy on the inside, crunchy on the outside. Dense without being overly dense (texture and feel…not mentally…just clarifying that!). They smelled amazing as they toasted up in my oven on both Monday and Friday this week. And I was sad that today marked the end of the ones I ordered, though I feel the need to hop over to the Canyon Bakehouse Web site and order MORE!! ALL THE BAGELS!

So, let me explain. Everything Bagels are THE BOMB! And these are the GLUTEN FREE BOMB!! I love, love, love, love these. I love how the Canyon Bakehouse Gluten Free Bagels are sliced ALL the way through for ease in halving them for toasting. I love how the inner part of the breading is soft and chewy. I love how the outside is golden and gets crunchy with the toasting. I love the variety of seasonings that they managed to put on the outside of the bagel, making to seem more like the original thing. I love how well this paired with my Daiya Chives and Onion Cream Cheese Style Spread. I loved the flavor. WOW…the seasoning was amazing. The right hit of everything. Toasting each half only brings out those flavors more. They are soft, yet dense, yet satisfying. I don’t know if I’ll ever meet a bagel that surpasses the way this one tastes. I felt like I was back in New York, just having a typical breakfast morning. Sipping coffee. Reading. Enjoying my bagel. And, it is the perfect size and shape. NO one would know it was gluten-free. But it is. And I am in love. Madly, deeply in love.

Oh, Canyon Bakehouse…thank you!

Okay, so, we’ve established my undying appreciation and love for these bagels. Now let’s discuss what goes into making them so amazing. The Canyon Bakehouse Gluten Free Everything Bagels are made from water, tapioca flour, brown rice flour, potato starch, cultured brown rice flour, extra virgin olive oil, organic agave syrup, dehydrated onion, dehydrated garlic, whole grain sorghum flour, xanthan gum, egg whites, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), poppy seeds, sunflower seeds, yeast, sea salt, sesame seeds, and natural enzymes. These bagels are made with 100% whole grains, are gluten-free, and kosher. OH…and DELICIOUS!

As far as nutrition goes, the Canyon Bakehouse Gluten Free Everything Bagels impressed me with their nutrition facts. A serving is 1 bagel (99 grams). In this 1 bagel, you will be taking in 250 calories, 5 grams fat, 420 mg sodium, 46 grams carbohydrates, 4 grams sugars, 4 grams fiber, and 4 grams of protein. These bagels are cholesterol free. The Everything Bagels will fill you up without filling you up. That’s the best part. The nice balance of fiber and protein makes for a filling breakfast. And, if you are lactose intolerant like me, I highly recommend the Daiya Chives & Onion cream cheese style spread. YUMMY!

If you are like me, a bagel fanatic, and you’ve felt like a good, amazing gluten-free bagel has been missing from your life. Go over to the Canyon Bakehouse Web site…or check your local food stores that carry Canyon Bakehouse products and find these amazing breakfast morsels and ENJOY!! Honestly, I’ll never go back to Udi’s again!

Canyon Bakehouse Gluten Free Everything Bagels with a schmear of Daiya Chive & Onion Cream Cheese Style Spread

June 1, 2015

Product Review: Eden Foods Caribbean Rice and Black Beans

Eden Foods Organic Caribbean Rice and Black Beans

Product: Eden Foods Caribbean Rice and Black Beans – $2.50+

Sometimes life gets a little crazy. Sometimes life gets a lot crazy. And sometimes, life just gets too busy to really plan ahead efficiently. That has been my life as of late. With the tedious and long hours spent doing my physical therapy stretches, and being in enough pain that it hurts to stand for long periods of time (sitting down isn’t always better), sometimes simple and hands off is what you need.

Thank goodness while out at Earth Fare one day, I snagged a can of Eden Foods cans of rice and beans. It was on sale, as I recall, and I figured it was never a bad thing to have some sort of canned meal or side on hand…just in case.

Last week, it sure was a lifesaver when it came to lunch one day. My weeks have been stressful and I’ve been battling my own little injured runner demons. Sometimes, motivation to really do anything is lacking. Sometimes, when I get home from work, all I want to do is collapse and not move for awhile. But, usually, I have lunches and snacks to prepare for the following day, and then dinner for that evening to get going on top of it all.

I reached a breaking point last week and I was so happy to find this can of rice and beans in my pantry. Like…seriously happy. Who knew a canned good could bring so much relief and joy?

Eden Foods Caribbean Rice and Black Beans is a really simple food to prepare. Simply, open the can, and heat. I used the stove top method, which involved putting it into a saucepan and warming it through. I stirred it throughout the cooking period, and then dished it up into two (one for me and one for my roommate) Pyrex containers for the following day. While it was warming, I was working on dinner. It was the best feeling ever to accomplish two things at once without any additional stress or steps.

The next day, I small reheat in the microwave was all that was needed. Lunch…was served.

The Eden Foods Caribbean Rice and Black Beans was decent enough. While I appreciate the BPA-free can and the low sodium, this dish was actually under-seasoned. I had my roommate take a taste before I packed it up for lunch and she said it needed a hit of salt. She’s a sodium-scardy-cat, so this was quite the surprise to hear. I took a pinch of salt from my dish and added it, giving it another stir. And she was happy enough with that. It still was bland on it’s own, however, we both concluded that this would be the ultimate vegetarian burrito/taco filler. In fact, I sort of want to buy another can and have taco night. There wasn’t much heat in the spices, despite including cayenne pepper in the seasonings that go into this particular blend of rice and beans. But, this meant that we could season and add as much spice/heat as we wanted individually. I left it as it was, as I didn’t have my bottle of Cholula with me that day, nor any bereber or red pepper flakes. So, yeah, on its own it was more than a little disappointing. If it had been part of Taco Tuesday or something…it would be amazing. While I was expecting a little more heat, it was very mild on the palate. Not great, but not bad either. I’d purchase it again for tacos…but not to have on its own.

Let’s talk about what goes into the Eden Foods Caribbean Rice and Black Beans, shall we? This product is made up of water, organic Lundberg short grain brown rice, organic black turtle beans, organic onion flakes, organic paprika, organic garlic powder, sea salt, organic cumin powder, organic cayenne powder, and organic cinnamon powder. This product is gluten free, kosher, and cholesterol free.

Nutritionally speaking, however, you’ll love the facts on the Eden Foods Caribbean Rice and Black Beans. One serving is 1/2 cup and there are 3.5 servings in a can. A serving will provide you with 120 calories, 1 gram fat, 100 mg sodium, 230 mg potassium, 23 grams carbohydrates, less than 1 gram sugars, 4 grams of fiber and 4 grams of protein. It is filling and healthy for you. It will definitely do your body good. I just wish it had a bit more…flavor to it.

JUST THINK TACOS!

Anyway, while not wowed by the product, as stated, I would probably purchase another can of the Eden Foods Caribbean Rice and Black Beans for other purposes, aside from being eaten straight as my roommate and I did. Decent food, that will keep for awhile, at a good price…sometimes that’s good enough.

If you do try these out…check the seasoning and spice levels. You might want to add to it.

May 26, 2015

Recipe: Dark Chocolate Peppermint Mocha Sorbet

We all know that two of my favorite things in life is ice cream and chocolate. Well, unfortunately, real ice cream and I don’t get along, so I’ve taken to exploring other avenues, such as frozen desserts made out of coconut milk, almond milk, or even sorbets. Even better…I have an ice cream maker and often do a lot of experimenting on my own. Sometimes it works brilliantly. Other times…not so much.

But…HELLO PINTEREST! While browsing through my Pinterest one afternoon, I ran across a recipe from King Arthur Flour for none other than a dark chocolate sorbet. WOO! I had every intention of making this sooner rather than later, so I went home that night and started chilling the bowl for the ice cream maker. I prepped the actual recipe and let it chill overnight in the fridge.

My roomie and I were having her mom over for dinner the following night, so that morning, I went ahead and made the ice cream up to freezer. It was brilliant…

Recipe: Dark Chocolate Peppermint Mocha Sorbet

Servings: 10
Time: Prep 15 minutes; Chill 8-12 hours

Ingredients:

1 cup sugar
2/3 cup Dutch-process cocoa
pinch of salt
2 teaspoons espresso powder (optional, but it really does enhance the chocolate flavor)
1/2 cup semisweet or bittersweet chocolate chips
2 1/4 cups water
1 teaspoon vanilla extract
2 tablespoons Peppermint Mocha Kahlua, regular Kahlua, or vodka, (optional, but it keeps the sorbet from freezing solid)

Directions:

Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat.

Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.

Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.

Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. It’ll remain quite soft; freeze for several hours before serving, to firm up.

~*~*~

This was a rich, decadent treat. The Peppermint Mocha Kahlua was the perfect touch. Not only did it lend an amazing flavor to the recipe, but it honestly does help prevent the ice cream from becoming hard as a rock. LOVE. This was one of my favorite treats I’ve made in my ice cream maker.

May 19, 2015May 19, 2015

The Lonliness of the Injured Long Distance Runner

No athlete likes being injured. Nope. There is nothing worse than not being able to do something that you enjoy. For most athletes, though, this simply means they show up to practice but don’t get to participate with the rest of the team. The difference for the distance runner is that running is a very individual sport. You can run with people, sure, but unless you run as a relay team, this is a very solitary, personal, and, yes…competitive pursuit.

And while you may train with people…hold each other accountable…when those long run miles are logged…it’s just you vs. them. And sometimes…when you get hurt and are out for awhile…you get lonely.

And that, my dear friends, is the story of my life right now.

I think I’m an oddball in the running community in that when someone I know or train with is unable to join in the group runs or is injured, I send them messages and texts, check in on them, and all that. And part of that is that I view running as a social activity. Of course, I do have my own competitive streak. I compare myself to my friends and other runners, but ultimately, my competitive streak is mostly against myself. For me, running isn’t about winning a race or placing in an age division. Running, for me, is about the people I get to meet along the way. And, because it is the nature of the sport, sometimes these people get hurt or sick. I try my very best to check in on them.

From past occurrences, I know how it feels to be down for the count. I know how it feels to have to bow out of every Saturday long run because your body is not where it needs to be to participate. Perhaps it’s a minor twinge, or something bigger like a muscle tear, stress fracture, or whatever. Maybe it’s a lingering cold or respiratory thing. Whatever the case, after weeks of being away, you suddenly feel…lost.

I feel lost. I feel alone.

There have been a handful (yes, I can honestly count them on one hand) of people in my running community who have continued to check in on me, see how I was progressing, to see how I was feeling. To find out what happens next, how long I’ll be out, or whatever. A handful. Sometimes it’s once a week…sometimes it is almost every other day. I can’t tell you how much those little check-ins mean to me.

Because, let me be frank…

I AM NOT OKAY!

There, I said it. This torn labrum in my hip has been the hardest thing I’ve ever had to overcome. My Boston Marathon time and performance have me doubting my abilities and whether I can even get back to where I was. The fact that I don’t get much sleep because my leg hurts when I roll over doesn’t help my mood either. And that’s what this is…a mood. A funk. A downtime. The blues. But every week I have to go with cross training (spin class, elliptical, swimming, yoga, etc) instead of hitting the roads on my own during the week and with my group on the weekends is another week I feel like my running “career” is ending. I have good days…where pain is down or nonexistent, for sure, but most of the time, I put on the smile, say those positive things you’re trained to say aloud, and don’t let people know that inside I’m breaking apart.

Inside…I’m broken. I spend at least 5 nights out of the week in tears because I hate doing my PT stretches. They are boring and tedious. I yell at my roommate for stupid reasons. I have panic attacks over the medical bills I now have streaming in. You ask anyone at my office about me though, and they would say that I’m just happy-go-lucky Karen. No worries. Hakuna Matata and all that rainbow unicorn stuff. I’ve cried at my desk at work out of frustration, out of loneliness, out of just a feeling of doubt and fear…but no one here would know that.

Most of the people I know in the running community don’t know that either. Well, they might now. But I just feel like one of my core group of friends…people I have come to let into my tight circle…are lost to me. And it sucks. I told my mom the other day that I missed my running peeps…that I feel lonely. And she said she could understand that.

Everyone can understand it, but not everyone knows how it feels unless they have been there. I don’t like feeling like a failure, like a broken toy that has been cast aside. I don’t feeling like I’m all alone in all of this. Yeah, I know, I have my roommate and some close friends who aren’t runners who have checked in on me…but what about the people who should understand what I’m feeling the most?! It sucks to feel so isolated when I’ve always tried to make it so no one would feel this way.

I just want someone to say, “How is the hip today?” “How are you doing, honestly?” “Do you want to dinner sometime?” “Come out for coffee…we’d love to see you!”

Every race I miss or have to sit out…every upcoming event I stress out over whether I can do or not…it weighs so heavy on me right now. I love seeing my friends do well in the sport…and I cheer the loudest for all of them. But there is that little voice in the back of my head saying, “That could have been you hitting that new PR…that could have been you tackling that speed work…that could have been you placing in that race…” Instead, I’m sidelined and doing what I can to keep my activity level up so my return in the (distant) future isn’t so rough. And, to be frank, it just SUCKS!

Nothing turns off these thoughts these days. I try to look past it…I try to stay positive…

But I can’t. I am broken…and I don’t know how long it is going to take to get me back out there. Every time I think about what happened before Boston, how much I fought to get to the finish line of that race…alone…crying for most of the course…I should be proud. But I just notice that of the people in my group…I had the worst time. I knew it was going to be rough, but that was one of the hardest things I’ve ever done to myself. Honestly. It was a very lonely course from the start to the finish. At times, I wanted to just give up…but I don’t give up…even when I really, really want to. I’m stubborn like that.

But I miss my group. I miss my friends. I miss getting high fives and hugs and being told that I looked strong out there. I miss being able to open up to people who aren’t my roommate and who aren’t my family.

I promise. A torn hip labrum is a bitch to “fix”…but it isn’t contagious. I just don’t want to feel so alone in all this anymore.

Running is competative and individual, I know…but for me…I’ve forged so many friendships that this cone of silence is killing me. I just…miss feeling like one of the group.

I am not okay. And I am not going to be okay for a long while.

I think I just want someone who has been there…done that…to tell me…that’s normal. And maybe to invite me out for gluten-free pizza.

I miss running, sure. But I miss those friendships more.

May 18, 2015May 21, 2015

Recipe: Charleston Ice Cream

This might surprise you if you are unfamiliar with Carolina Gold Rice and/or Chef Sean Brock (owner of Husk in Charleston, SC and Nashville, TN)…but this isn’t really ice cream. Not at all. It’s a rice dish.

*SHOCK! GASP! DISBELIEF!*

But ever since I watched Sean Brock make this dish on Mind of a Chef, and really go in depth into how amazing Carolina Gold Rice really is…I not only wanted to try the rice, but I wanted to make this recipe as well. Back in January, I went to Charleston, SC to run the Charleston Marathon, and while I was there, I hit up the market and purchased (for a hefty price…but worth it!) a sack of Carolina Gold Rice. The actual phrase “ice cream” in this particular recipe refers more to the preparation, which involves a boil-and-strain initial cooking of the rice, and then the process of oven drying it to give it a better texture. each grain is a distinct bit of food…no clumping. As the rice dries and the butter is added, the rice simply becomes the star. And that’s why it makes a simple, but perfect meal all on its own.

Since I had a bit of time yesterday, and since I wasn’t screamingly hungry, I went ahead and decided to use some of the field greens I got in my CSA bin as the topper for this dish and prepare it for dinner, using some of the Carolina Gold Rice I brought back from Charleston, SC. It takes a little bit of time and patience, but the end result…is amazing, simple, and delicious. A little elegant touch of the South right in your own home. Trust me, you’ll rethink the way you prepare rice in the future.

Recipe: Charleston Ice Cream

Servings: 4
Time: Prep 5 minutes; Cook 45 minutes

Ingredients:

6 cups water
1 teaspoon salt
¼ teaspoon white pepper
1 bay leaf
1 cup Carolina gold rice
4 tablespoons unsalted butter, diced
Baby lettuces (or some julienned greens) (for serving)

Directions:

Preheat the oven to 300°F.

In a heavy stockpot, bring the water, salt, pepper, and bay leaf to a boil over medium-high heat. Reduce heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes. Drain the rice.

Spread the rice onto a sheet tray.

Dry the rice in the oven, mixing occasionally. After 10 minutes, spread the butter evenly over the rice. Continue stirring every few minutes. The rice should be dry in about 15 minutes, and the grains should separate.

Serve by plating the Rice in a bowl and garnishing with the baby lettuces.

~*~*~

This recipe is super easy and really simple to prepare. I was most concerned about the flavor being bland, but I promise, it’s not. The simple addition of salt and white pepper to cook the rice in, not to mention the bay leaf, brings in a huge amount of flavor. And don’t skip the greens. They are refreshing and add a great texture and flavor to the finished dish. It’s an unconventional way of cooking rice, yes. But, damn…it’s amazing!

I am definitely hooked on Charleston Ice Cream. And…will want to keep Carolina Gold Rice in my pantry forever from now on. If you don’t have Carolina Gold Rice, any long grain rice will substitute for it. But, if at all possible, order some in, get your hands on some, and try it. You’ll be amazed.

May 15, 2015

Recipe: Gluten Free Penne with Kale in a White Wine Sauce

I’m getting back into the swing of using up everything that comes in my CSA bin before the next one arrives. Sometimes, it’s hard…but this past week, I have literally used up every bit of produce that came to me last Friday in my green bin of happiness. Ah, I love Friday because it is BIN DAY!

So, after using up the cucumber (I made a childhood favorite…cucumbers in vinegar), zucchini, squash, blueberries, apples, green beans, broccoli, watermelon, and onion, all that remained was the kale. And, I do love cooking with kale. Usually I make kale chips or use it in a breakfast egg scramble of sorts. But I wanted to get a little more creative than that this time around. So…with just enough white wine remaining in the bottle in the fridge, I set out to master…pasta and kale…with white wine.

The premise of the recipe was skimmed over while reading through the Funny Love blog. And from there, I tweaked it to fit my dietary needs. What emerged was a healthy, delicious, and runner-friendly (non-runner friendly too!) meal this evening that both my roommate and I sat down and devoured while watching Friends on Netflix. Life…can be good and delicious all at once.

Recipe: Gluten Free Penne with Kale and a White Wine Sauce

Gluten Free Penne with Kale in a White Wine Sauce

Servings: 4-6
Time: Prep 10 minutes; Cook 15 minutes

Ingredients:

8-12 ounces Gluten Free Penne (I used Aldi’s liveGfree brand)
4 cloves garlic, minced
Salt
Crushed red pepper
Olive oil
4 cups kale
Parmesan cheese, for serving
1 cup white wine
1 cup pasta water (reserve right before you drain the pasta)

Directions:

Cook the pasta per the package instructions.

While the pasta is cooking, pull out a pan I used the one I was using to make the sauce) and add about an inch or two of water with about a teaspoon of salt. Place pan on stove and bring water to a boil.

Cut the kale into large strips and remove the stems.

Put the kale into the boiling water for about a minute. Drain the kale and set it aside.

In the same pan, prepare the sauce. Add a drizzle of olive oil, the red pepper flakes, and the minced garlic and cook over medium heat, for about 2-3 minutes, until the garlic is soft and golden. Do not burn the garlic. It will make everything bitter.
Stir in the wine. Allow the wine to come up to a boil and reduce for about a minute. Then, add some of the starchy pasta water, if you’d like a bit more liquid in the dish. Stir in the drained pasta, the kale, and some Parmesan cheese (as much as you’d like). Season with salt, more cheese, red pepper, or pasta water as you deem necessary.

Serve.

~*~*~

This turned out to be a light dish, despite having the pasta integrated into the rest of it. I found it a great way to use of a bottle of white wine from the fridge so that it didn’t go wasted. And…I love finding new ways to enjoy kale! Packed with nutrients, light, delicious…yeah…it’s a perfect meal. And one I might consider the night before a long run…should this hip ever improve enough to get me back out onto the roads.

May 15, 2015

Product Review: Canyon Bakehouse Gluten Free Plain Bagels

Product: Canyon Bakehouse Gluten Free Plain Bagels – $5.00

Twas the day of a new product release and I was just sort of…scrolling through Facebook…completely unaware that such a thing was happening. And then, one of my latest obsessions in the gluten-free bread world hit me up with the one thing that I, as a New Yorker, cannot ignore.

BAGELS!

GLUTEN-FREE BAGELS!!

Do you know how hard it is to find GOOD gluten-free bagels? Immensely. Seriously. They are either too small and dense, or too light and fluffy. Or they just taste all wrong. As far as commercially available gluten-free bagels go, after trial and error on so many brands, Udi’s is the only one ever to keep me coming back. The rest were just so many kinds of wrong in texture, flavor, or just feel. Not saying that Udi’s is spot on either. They are a little light in the middle, because, bagels are supposed to be dense and awesome. I took to making my own…and that’s fine…but it’s a lot of work and sometimes it doesn’t always work out as planned.

So, yeah, I sort of released a few cries of joy and immediately went over tot the Canyon Bakehouse Web site to order the latest products they were introducing to the gluten-free market. I skipped the Brownie Bites (for now) and ordered one pack each of the new Canyon Bakehouse Gluten Free Plain Bagels and Everything Bagels.

HELLO. GOOD MORNING.

They arrived via Fed Ex yesterday afternoon, so I have wasted no time in getting these tasted, tried and reviewed.

This morning, after my spin class, I came home to load up two of the Canyon Bakehouse Gluten Free Plain Bagels into my oven (I do not own a toaster…so this is how we roll in my apartment), went to shower while they toasted, and came out to find them just about ready for the vegan cream cheese!

Life…was good. Almost perfect. Coffee was poured. Bagels were toasted. And the (Better Than) Cream Cheese (non-dairy for my delicate tummy) was spread on each half. I passed the first bagel off to my roommate and then went to retrieve mine, after taking a few moments to simply wash out a few containers and the coffee pot. Time to settle in. Breakfast.

And good morning indeed! Canyon Bakehouse just won my little bagel loving heart. FINALLY…something so close!! SO darn close that I fanned my hand in front of my face as I slowly chewed my first bite. Now, I’ve had gluten-free bagels from NYC specialty bakeries. And these…are nothing like those. But these…these stand out in the gluten-free world for items you can buy in grocery stores and the like. TOTALLY WOWED!!

Before toasting, Canyon Bakehouse have a nice, hefty feel to them. They are pre-cut…all the way through so I’m not tearing at to edges (such is the case with Udi’s). The insides have this amazing looking center, small hole, and a big, crusty, outside to it. It felt like a real bagel. It even looked like a real bagel.

I took my first bite…and it tasted like a real bagel. Yes. I was beyond elated. I loved how the outside was crispy, without being hard. It had some give to it still, and gave way to the perfect, tasted, but still tender bread in the middle. Oh…my…freakin’…gluten…free…bagel. These have an actual bagel taste to them too…not just tasting like…well…gluten free bread. I love the texture and the flavor (yeah…this was the Plain, but still!). Nothing plain about the taste of these. Really phenomenal taste and totally filling. Just as a bagel should be. I felt content. I felt loved. I felt…full…but in a good way. The best way. The “I just consumed something mighty and gluten free and I loved every bite of it so much I might have devoured it faster than I should have but that’s okay!” kind of way. I can’t wait to try the Everything Bagel version as Everything Bagels have always been my most favorite bagels. Remember…I’m a New Yorker.

So, let’s talk ingredients that go into the Canyon Bakehouse Gluten Free Plain Bagels. These amazing breakfast rounds of starchy, carby goodness are made from water, tapioca flour, brown rice flour, potato starch, cultivated brown rice flour, extra virgin olive oil, organic agave syrup, whole grain sorghum flour, xanthan gum, egg whites, baking powder, yeast, sea salt, and natural enzymes. These bagels are gluten-free (of course), kosher, and non-GMO. They are also cholesterol free and free of trans-fats. YAY! Even better, they are made with 100% whole grains. LOVE IT.

Now, let’s delve into the nutritional facts for these bagels. A serving size is 1 bagel (99 grams), and there are 4 bagels per package. One serving will provide you with 250 calories and 6 grams of fat. You will also be consuming 450 mg sodium, 45 grams carbohydrates, 3 grams sugars, 3 grams fiber, and 3 grams of protein. Trust me, for a bagel this is phenomenal. And, these nutrition facts beat out those of Udi’s Gluten Free Plain and (for those who do eat gluten) a Panera Bread Plain Bagel in everything but protein. Healthier. Canyon Bakehouse has definitely built a better bagel.

And yeah…I’m totally purchasing more of these. My freezer will not be complete without a package of these tucked inside for those mornings when only a bagel will do. These bagels make me feel right at home. And that, my friends, says a lot.

Canyon Bakehouse Gluten Free Plain Bagels with a schmear of Tofutti Better Than Cream Cheese

May 14, 2015

Product Review: Laughing Giraffe Organics Cherry Ginger Snakarola

Product: Laughing Giraffe Organics Cherry Ginger Snakarola – $7.99+

When a product goes by the name “Laughing Giraffe” I take notice. Funny thing though…I’d never heard of this brand before. Trust me…if I had, it would probably have already been a staple in my pantry.

This brand and product came to me courtesy of my monthly subscription to Cuisine Cube. I know most of you, by now, are familiar with this service, but let me give you a quick rundown. For as little as $29.99/month, you can have Cuisine Cube delivered to your door . What this service provides is 5-6 gluten-free, full-size products that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right?

So, April 2015’s Cuisine Cube featured Laughing Giraffe Organics Cherry Ginger Snakarola for the Breakfast/Snack item. I was immediately intrigued. Loved the name of the company and the name of the product. And I love a good granola…and this looked like it was quality in a little pouch. So, yeah…excitement.

Laughing Giraffe Organics is a family run business owned by the Gilmour family, based out of the San Francisco Bay Area. They entered the health food business out of a desire to learn about healthy eating and how it could improve their own well-being. Laughing Giraffe Organics mission is to provide quality nutritional snack foods that taste great and only use the purest organic ingredients that are nutrient dense and minimally processed. I am loving this already. Basically, they make foods that they believe will satisfy hunger without detracting from quality of life. This is a company that truly wants you to eat well and live better.

Who can’t get on board with that, right?

It was my 5:30 a.m. spin class day at the gym yesterday. I love my class, but it’s an hour long, and I have to go home, shower, and get everything together to get out the door to work. It makes for a huge time crunch. SO…in order to have something my roommate can eat and that I can take with me to work, it is often something like a Greek yogurt parfait or something of the sort. This was the case this past Wednesday, and so, before heading off to the gym, I made up two bowls of my infamous breakfast parfaits…Greek yogurt, granola, and fresh berries.

I try to keep healthy (ie: low sugar) granola in the house, and since Cuisine Cube had provided me with some, I figured I’d take full advantage on such a chaotic morning. I washed the berries and prepped the to-go bowl and the nice bowl (for the roomie to eat at home) for the actual assembly of the parfaits. I put a small handful of the granola in each bowl, then spooned over the Greek yogurt, then added the berries. Repeat. Then finish off with another handful of granola. It’s a filling, amazing, delicious and nutritious way to start the morning. Of course, I had to try this granola on it’s own, as well as as a mixer with the parfait.

The Laughing Giraffe Organics Cherry Ginger Snakarola is a better granola. It’s soft (like Van’s Granola), and packed with nuts and and tons of flavor. I was a bit concerned with the ginger in the name of the product, but the ginger that is included in the mix isn’t candied or overwhelming. It’s blended in perfectly and offset by the salty-crunchy nuts. Then…to add to the decadence…dried cherries. Honestly, it was a perfect blend for me. Almost like a muesli while still being a granola. It was amazing. And it could be used over dairy-free (or regular) ice cream, in cookies, or eaten straight out of the bag…among other tings. That’s the great thing about a fantastic granola…it can be so versatile. The Laughing Giraffe Cherry Ginger Snakarola is all of that. And…it’s addictive…in a good, healthy, and delicious way.

So, let’s take a look at the simple, basic, organic ingredients that go into each pouch of Laughing Giraffe Cherry Ginger Snakarola, shall we? This granola is made up of organic walnuts, organic pecans, organic agave nectar, organic dried cherries, organic ginger powder, organic vanilla extract (gluten-free) and Himalayan pink salt. This product compliments a Paleo diet, has a low glycemic point, is nutrient-rich and power-packed, is a fantastic source of healthy fats, and is packed with fiber to keep you feeling full. This product is gluten-free, certified organic, raw, vegan and non-GMO.

As for nutrition information, don’t be frightened. Remember much of this granola is made up of healthy nuts, which, are higher in calories and fats (but healthy…just keep to the serving size or below!). A serving of the Laughing Giraffe Cherry Ginger Snakarola is 1/2 cup. This serving will give you 290 calories and 25 grams of fat. You will also be taking in 50 mg sodium, 13 grams carbohydrates, 8 grams of sugars, 3 grams of fiber, and 8 grams of protein. This granola is cholesterol free.

It was definitely love at first bite with this granola. It wasn’t too sweet, nor was it spicy. It was crunchy without being over toasted. And it was soft and delicious. Filled with the best sort of foods for healthy and fitness…yeah…this was a definite win. Now to get more for my pantry. Perhaps in another flavor. Thanks to both Laughing Giraffe Organics and Cuisine Cube for this fantastic product!