Product: Maplegrove Gluten Free Foods Pastato Mac & Cheeze – $3.49+
So, I went on an excursion to Jungle Jim’s in Cincinnati, Ohio, while my friend Indy was in town. Why? Because when you are a foodie, you have to go to Jungle Jim’s. And…Indy is honestly a foodie! I mean…if I was asked which of my friends is the most epicurean…Indy would be my answer. She and her husband, Evan, both love food and trying different things.
One other thing that I love about my visits to Jungle Jim’s…is that they have one of the most extensive gluten-free sections. Seriously. I am in heaven. And while I always do get to treat myself to items at Jungle Jim’s…the problem is keeping it within a budget. So, I normally look for items that I can’t find anywhere else. So, as I was perusing the gluten-free aisles, trying to make good decisions when these colorful boxes with animals on them caught my attention.
Hmmm…never saw those before.
At closer glance, I realized it was a line of macaroni and cheese boxed meals by a company called Maplegrove Gluten Free Foods, Inc. Never heard of them before. Even more intriguing…some of the pasta was made from brown rice flour, some from white rice flour…but the ones that really got my attention…potato.
Yes. Potato pasta! After trying to decide if I wanted yellow or white cheese (I consulted the roomie and she voted for the Kraft yellow cheese), a box of the potato pasta mac and cheese found its way into the cart…and the shopping continued in the mecca that is Jungle Jim’s.
As I was without this week to give me fresh produce to play around with, I’ve been making items out of my pantry and fridge and freezer. Well…after making spaghetti last night, I needed to figure out something for dinner tonight. I started naming off some items that we had and immediately Cathy wanted mac and cheese. So, I pulled down the Maplegrove Gluten Free Foods Pastato Mac & Cheeze box and had it ready for when we got home from work.
After a long day, I’m kind of glad she was so set on a boxed meal. As much as I hate cooking from boxes these days, sometimes it is a necessary evil. And the best part is…these noodles cook up fast. No 15 minute boiling periods. Just fill up a pan with about 3 cups of water and bring it to a boil. Pour in the pasta and let it cook for, wait for it, 3.5 minutes. Yep…that’s all. Three and a half minutes (and it won’t feel like a lifetime…Better Than Ezra fans…do you hear me? HA!). Seriously, it was done cooking before I even had the almond milk and vegan butter out. HA! Love it. I drained it (no rinsing!) then put it back into the warm pan, added the butter and milk and then the packet of cheese powder. I stirred it all together until it was combined and…BAM! Dinner was ready. I split it between the two of us and we settled in to eat, while watching Food Network. It’s what we do!
I’m going to be honest…it was actually really good. The potato pasta cooked up quickly and to perfection. It wasn’t gummy and it didn’t fall apart either. In fact, it held together perfectly and got to the right tenderness to satisfy any pasta lover. So easy. Each noodle was coated with the cheese “sauce” that is made up in the pan and incorporated with the drained noodles. I think my only complaint here is that it wasn’t cheesy enough for me. I mean…it had flavor…but I am so used to making homemade gluten-free mac and cheese with a sharp cheddar flavor or something with bite…that this…just didn’t hit the wow on the cheese flavor. It was there, just not as much as I usually like. Other than that, what a great and fast meal. It had great texture and good flavor (just not enough of it!) and it was quite filling too. I’d buy this again and have it on hand for a quick meal in a heartbeat!
So, let’s discuss the ingredients in Maplegrove Gluten Free Foods Pastato Mac & Cheeze. Incorporated in this box of processed easy goodness you will find…potato flour, rice flour, quinoa flour, ground flax, psyllium husks, organic whey, organic cheddar cheese powder, organic corn starch, and salt. There are some other vitamins and minerals too…but they are too tedious to list out. HA! This pasta is processed in a dedicated gluten-free facility and the company does not use any ingredients that contain gluten, so cross contamination is not an issue. My only complaint was that with the misspelling of the word “cheese” I thought this was dairy-free. But…it wasn’t. And with me being lactose intolerant…this isn’t necessary a good thing. Minor detail.
Nutritionally speaking, the Gluten Free Pastato Mac & Cheeze isn’t too bad. A serving size is 2 ounces…and it is a 5 ounce box. Split between Cathy and I, we each had 1.25 servings. But, if sticking to the serving size…you will be consuming 169 calories and 1 gram of fat. This serving will provide you with 3 mg cholesterol, 152 mg sodium, and only 2 grams of sugar. That’s fantastic for a boxed pasta. You will also have 6 grams of fiber and 8 grams of protein. Yes…you will feel full! Trust me.
If you need a quick meal that is easy to prepare, good to eat, and actually very nutritionally sound…I encourage you to seek out and consume Maplegrove Gluten Free Foods Pastato Mac & Cheeze. Potato pasta forever, my friends!! Seriously…you will love it. And if it isn’t cheesy enough for you…toss in some nutritional yeast or (if you aren’t lactose intolerant…some stronger cheese) until it suits you.
Thank you, Maplegrove Gluten Free Foods…for this fantastic little gift from the potato pasta gods! My life has been changed!
Maplegrove Gluten Free Foods Pastato Mac & Cheeze (prepared)
Way back when my gluten-free journey started, I finally stopped cheating on my oatmeal (because I got tired of feeling like crap after lunch) and made the leap to gluten-free oats. One of the first brands readily available in my area (and also more cost efficient than others) was the gluten-free oatmeal by Glutenfreeda. And…sadly enough, the oatmeal didn’t wow me or really make me want to be friends with it. In fact, I found it rather bland, if I recall correctly.
But…sometimes you have to learn not to hold something against a brand itself. And, after a quick trip to Birmingham, Alabama, and a dash through the Publix near the Mellow Mushroom I was meeting my parents at for gluten-free pizza that night…I discovered a delicious sounding granola on the gluten-free shelves. The issue I had was…it was Glutenfreeda.
Do I risk it? I mean…it was Glutenfreeda Gluten-Free Cranberry Cashew Honey Granola. Um…nothing wrong with any of that. In fact…it sounds oh…so right! So, with a little debating, I finally snatched it off the shelf and committed myself to the purchase.
And…a month later…and me back in Louisville, Kentucky…I broke it out of the pantry for some breakfast parfaits (made with Greek yogurt and caramelized pears). Oh, to be sure, I was beyond nervous. It was the only granola in the pantry at the time, so it was either amazing…or not. And with no replacement, either way my roomie and I were eating it.
*sigh* *deep breath*
Breakfast Parfait…assemble!
Of course, I had to test the granola on its own before tossing it with the rest of the parfait components. I poured a bit in my palm, getting the oats, the dried cranberries, and the cashews. I tossed it back and…it was really good. I mean…REALLY good. It’s actually that perfect mix of sweet and salty. I mean…perfect. It has the flavor from the roasted cashews and the sweetness from the dried cranberries. The honey ties it all together. And the gluten-free oats are toasted to perfection and absolutely amazing. It all just comes together…and as much as I thought I was going to dislike this granola…I love it.
Naturally, because I have yet to find it around here. HA!
So…let’s talk ingredients, shall we? You’ll love these. Glutenfreeda’s Gluten-Free Cranberry Cashew Honey Granola is simply made from gluten-free oats, cashews, dried cranberries, brown sugar, canola oil, honey, flax seeds, vanilla.
That’s it. Okay…so the canola oil and brown sugar might throw you off…especially the canola oil, but in the grand scheme of things…not too shabby! Not at all.
Nutritionally speaking, Glutenfreeda isn’t dishing up a whole lot of empty, sugar-laden calories either. Each box of granola contains 4 individual packages. The kicker is, there are 10 servings per box. So do not eat an entire package in one sitting. You’ll be doing 2.5 servings if you do that. And one serving, 1/4 cup of the granola, will give you 120 calories and 4 grams of fat. This granola is cholesterol-free and sodium-free. A serving also provides you with 6 grams of sugar (not bad), 2 grams of fiber and 3 grams of protein.
Honestly, I was skeptical, but as it turns out…I was pleasantly surprised to actually like this granola. Not just like…love. I could indulge in this at breakfast every day…if I could find it in my area. Great flavor profile. Crunchy, tasty granola. Great job, Glutenfreeda!
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Granola never tasted this good! Roasted cashews and plump dried cranberries are the cornerstones to our Cranberry Cashew Honey granola. This wholesome cereal is the perfect way to start your day, carry you through the day or even end your day, as a late night snack. Our Cranberry Cashew Honey Granola is made with certified gluten-free oats and is a great way to get fiber back into your diet, deliciously.
Each box contains 4 convenient travel pouches. Just slide one in your purse, briefcase or backpack for a nutritious ‘anytime’ snack.’
Lundberg Family Farms Organic Roasted Red Pepper Brown Rice Pasta and Sauce Mix
Product: Lundberg Family Farms Organic Roasted Red Pepper Brown Rice Pasta and Sauce Mix – $5.99+
Lundberg Family Farms…is, quite honestly, one of my most trusted brands for gluten-free goodness. I love the brown rice cakes. I love the gluten-free risottos, the gluten-free rice blends…even their brown rice pasta. So, a little while ago, I heard about their latest addition to their gluten-free food line-up. Brown rice pasta and sauce mixes.
I saw an ad in one of the gluten-free magazines I subscribe to and immediately went on the hunt. Sadly, at the time (and maybe still), nowhere in my area carried these delightful little boxes of pasta and sauce goodness. I was beyond disappointed.
Leave it to Columbus, Ohio. My friend Jenn took me to a natural food store there, called The Raisin Rack. It was there that I found, on one of the numerous shelves of gluten-free products, these boxes of brown rice with their own cooking sauce from Lundberg Farms. See this happy face? Yeah, I made sure I grabbed one of them. Not to get ahead of myself, but I should have grabbed one of each flavor.
As it was, I selected the Lundberg Family Farms Organic Roasted Red Pepper Brown Rice Pasta and Sauce Mix. Why? Because roasted red pepper is awesome! I’m on a roasted red pepper kick as it is…so…yeah…it was the winner. I took this home and waited for the right opportunity to cook it up. It came the night before a big trip to Colorado. With all the produce used up, I needed something fast and efficient for dinner. I went to the pantry and perused for a moment before snatching this box from the shelf and giving it a chance to wow me with an easy meal.
Lundberg Family Farms made this meal from organic rotini pasta and a flavorful sauce that is cooked up with water and the mix included in the box. When it cooks up, the spiralized brown rice pasta cooks in the water and as it sits, each noodle is blanketed in a rich and creamy sauce, all blended with amazing herbs, spices and vegetables. And yes…it actually does work out like that.
Settling in for dinner was as easy as making it. I handed a bowl of the pasta to my roomie and then settled in with mine. She dug in and actually seemed quite happy with it. I wasn’t sure how she’d like it. The sauce wasn’t a thick sauce, but it wasn’t watered down either. I just know that she likes…sauce. And she actually did like this sauce, because it does coat every noodle quite beautifully.
And the flavor is really good. I was concerned that the noodles might be bland, but they weren’t. They cooked up to a perfect al dente and then soaked in that sauce as it sat off the heat for a few minutes. All of that brought this fantastic flavor…of roasted red pepper and garlic and onion…with the right amount of seasoning from herbs and spices. It was creamy without the unhealthy cream. It was full of flavor with simple, basic ingredients. In other words…it was amazing and fantastic and delicious.
Lundberg Family Farms Organic Roasted Red Pepper Pasta and Sauce Mix is made up from organic brown rice pasta, organic dried garlic, organic dried red bell peppers, organic corn starch, organic dried onion, sea salt, organic dried cane syrup, organic brown rice flour, organic mushroom extract, organic spices (parsley and pepper), organic rice concentrate, organic olive oil, and organic sesame oil. It is gluten-free and cholesterol-free. It is also kosher and vegan. Love that.
Nutritionally speaking, the Lundberg Family Farms Organic Roasted Red Pepper Pasta and Sauce Mix serves up 2 servings per box. One serving of this pasta will dish up 220 calories and 3.5 grams of fat. You will also be consuming 440 mg sodium and 3 grams of sugar. Not too bad for something in a box, right? In addition, you’ll be taking in 4 grams of fiber and 5 grams of protein. So, this will definitely make you feel full.
If you need a quick meal that can be made in one pot, making clean-up a synch, and also providing big flavor and great taste…I highly recommend Lundberg Family Farms Organic Roasted Red Pepper Pasta and Sauce Mix. It is so easy to make, cooks to perfection, and tastes great. If you can find these boxes of pasta goodness…do give them a try.
Enjoy!!
Lundberg Family Farms Organic Roasted Red Pepper Brown Rice Pasta and Sauce Mix (cooked)
Potatoes are naturally gluten-free. Yep. They are. And that, my dearest friends, is one of the reasons I eat so damn much of them. Honestly. But, sometimes I get tired of the stuffed baked potato or the baked fries or the mashed up varieties. Sometimes I want something different. Sometimes all it takes is a little adjustment to the flavor and you have a winning recipe.
Thanks to my indulgence in all things Food Network, I recently caught an episode of The Barefoot Contessa where she literally took potatoes and turned the volume way up! And all it took…was some mustard.
It’s true. Now, my roomie doesn’t even like mustard…but she absolutely LOVED these. I think she was glad to have a serving left over. I made them while our friend Greg was in town for Sunday breakfast…and they were a huge hit. The added onion that roasts with these is a nice touch. However, I think next time I roast these up, I’ll put them on the bottom rack as some of the onions got a wee tad…dark.
But…this was a recipe worth making for sure. Going to have to do it again. I always have potatoes on hand!
2-1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Ingredients:
Preheat the oven to 425°F.Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.
Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds.Toss the onions and potatoes together on the sheet pan.Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together.
Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with chopped parsley and a little extra salt.
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As is usual for me, I didn’t sprinkle with the extra salt at the end…I figured it had plenty on there already. And with the mustard…it was certainly seasoned to perfection. These were a huge hit and it makes plenty. I actually used russet potatoes, since that’s what came in my CSA bin and it worked out perfectly. Delicious recipe. Honestly…if you want a new spin on potatoes…you’ll love this.
I admit it…originally, I was going to take my zucchini and pull out my handy-dandy Cusinart food processor and make some more gluten-free zucchini bread. Why? Because I love my family recipe for zucchini bread (which very successfully bakes up gluten-free from the original not-gluten-free recipe). I was so tempted.
But…I’m going out of town this weekend…and need to use up produce without having too much left just sitting around in the crisper drawer or in the fridge and freezer. So…I hunted down other ideas. And thanks to the magic of Pinterest…I stumbled across a recipe that would not only use up the zucchini in my crisper, but also one of my two sweet potatoes. It was from the blog Averie Cooks and I had everything necessary to make these that night for dinner. I sent the link to my roomie and she mightily approved. I gave her the option of two sweet potato recipes…and she went with this one. And so…dinner was decided…just like that.
Upon returning home from the office on Friday, I set myself to work in the kitchen, cleaning and shredding up a large sweet potato and a large zucchini. And when all was said and done, these baked up to be a soft, but delicious treat for dinner. Honestly, I can’t wait to make it again. The flavors are amazing and they even go well in a skillet and served up like a veggie burger on a bun (that’s what I did with the leftovers!).
2 teaspoons chipotle seasoning (I used ancho chili powder)
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (I used Trader Joe’s Gluten-Free All-Purpose)
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)
Directions:
Preheat oven to 375°F and line two baking trays with parchment paper. Sp with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
To the melted butter, add the egg and beat with a fork to combine.
Add the chipotle seasoning, salt, pepper, and stir to combine.
Add the flour and stir to combine.
Add the sweet potato, zucchini, and toss to combine.
Mixture will be loose and a bit soggy.
Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. They will be about 4-inches in diameter.
Bake fritters for 10 minutes at 375°F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
Lower oven temperature to 350°F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate, so be careful to flip them without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
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Really, really fantastic flavor!! Honestly. My roommate raved about them. They are still quite soft, but they are delicious and amazing. I fell in love with these at first bite. And so did the roomie. In fact, we were thrilled to come home tonight and eat the two leftover patties as veggie burgers. The night I made these, we each had 2 fritters each (about 100 calories per fritter), and I baked up some gluten-free zucchini fries with the leftover zucchini. One of my favorite dinners to date.
I encourage you to give these fritters a shot. They are definitely worth the time they take to make and eat. Trust me…you’ll love them.
Product: O’Doughs Gluten-Free Apple Cranberry Bagel Thins – $3.99+
It had gotten to the point, as of late, where I had pretty much resigned myself to the fact that I was never, ever, ever…EVER going to stumble across the third flavor of gluten-free Bagel Thins from O’Doughs. Seriously. Because my local grocery store that actually stocks this brand only carries the Original and Sprouted Whole Grain Flax Seed versions.
And while I appreciate that…I was in search of ALL the Bagel Thins.
Leave it to Organic Harvest (my happiest place in Birmingham, Alabama), a natural food store in the aforementioned Birmingham, Alabama, to carry this particular product in their freezer section. And…because I think ahead…I had a cooler with me for transport back to Indiana when I finished up my visit with my family. I was actually in town for the Making Tracks for Celiacs 5K race with my mom (I ran; she walked) and the gluten-free expo that followed. All of that was fine and good, but with lunch looming at a diner where there is really nothing my mom or I can eat, we make our way over to Organic Harvest and pick up one of their small salads and usually a dessert to split between us. But, while there, I had permission to shop a little and pick up some items that I can’t find in Louisville.
YAY!
And so…I began to walk the aisles, scanning the shelves…looking for items of interest. Something that would grab me, shake me, and beg me to take it home. Not really though, because if food started to do that, I might scream and run away. But…if we’re just talking figuratively…I wanted to make the best decision as to what was coming home with me. Nothing worse than grabbing an item and then finding out it was crap.
Well, my roomie does get just as excited about gluten-free goodies as I do (which I love…since she can eat ALL the food and doesn’t have to eat gluten-free). And she spotted the O’Doughs Gluten-Free Apple Cranberry Bagel Thins in the freezer section while she meandered quicker through the store with my dad. She hurried over to find me…and alert me of this finding. I immediately said, “THAT…is definitely coming home with us!”
And so…it happened. Into the basket with a couple (I behaved) other items and my lunch for that day. We checked out, put things in the cooler, went to lunch, and then went back to my parents house to store the items in the freezer until we left the following morning.
With another trip looming, this time to Colorado (the iconic home of all things gluten-free and awesome!), I’m starting to work my way through some of these things. And, with my morning being a crazy hot mess with spinning and everything…well…something quick that could happen while I showered was ideal. So, out of my freezer came the O’Doughs Gluten-Free Apple Cranberry Bagel Thins.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins
I pulled out a baking sheet (I don’t own a toaster), and then sliced two of the bagel thins in half. I was expecting to see flecks of cranberry throughout, but I didn’t. Ah well. I never know what to expect. And as the oven was warming, I tossed the pan in and went to take a quick shower. By the time I was out and dressed, the bagel thins were toasted up and ready for the vegan cream cheese schmear. Breakfast was served (with a side of my left over Mustard Roasted Potatoes).
One thing that I do find is that bagel thins, while they are less calories, aren’t truly a bagel. I miss that doughy middle section and that crunch on the outside with the softness in the middle. That’s a bagel (spoken like a true New Yorker!). But…I also love to save some calories for other indulgences…like dark chocolate to keep me awake when I’m drowsing off at my desk. You know…those unexpected things in life. So, when you bite into one of O’Dough’s Gluten-Free Apple Cranberry Bagel Thins, you get a crunch. If you toast it…you get a crunch. And then…you get cream cheese. Even just using a serving size of the cream cheese…you get cream cheese.
But…when you break off a piece that didn’t get well schmeared with the cheese…and taste it on its own…you still kind of don’t get inundated with the flavors of the bagel thin itself. It does have a nice hint of sweetness to it, thanks to the apples and almonds. And you get some very mild undertones of cinnamon and raisins and maybe even some citrus. But it’s not strong. Which…is not a bad thing. You don’t want to overpower the product with too many flavors. However, I was hoping that the apple and cranberry flavor would really take a front seat here. Unfortunately, it didn’t. That being said, the texture and the taste of these little bagel thins are really good. And if you don’t want a strong flavor to your bagel thins, but you want little hints of it in each bite, these may be the way to go. These would also probably be really good with butter on top. But I’m a cream cheese girl at heart.
Let’s talk ingredients for a moment, shall we? The O’Dough’s Gluten-Free Apple Cranberry Bagel Thins are made from filtered water, potato starch, tapioca starch, chickpea flour, soya flour, whole grain rice flour, organic evaporated cane juice, cellulose fiber, dried apples, dried cranberries, raisins, glycerine, sunflower oil, yeast, sea salt, salba chia seed, cinnamon, baking powder, baking soda, dehydrated fruits and vegetables (oranges, apples cranberries, tomatoes, broccoli, shiitake mushrooms, carrots).
Hmmmm…tomatoes, shiitake mushrooms, broccoli and carrots in my bagel? Really?? REALLY??! That’s…different.
Nutritionally speaking, a serving size is one bagel thin. One of O’Doughs Gluten-Free Apple Cranberry Bagel Thins will supply you with 100 calories and 1 gram of fat. These thin little bagels have 300 mg sodium and 2 grams of sugar. They also have 2 grams of fiber and 2 grams of protein. They are cholesterol free, gluten-free, all-natural, and preservative free. These are an fantastic source of fiber as well. Oh, and those veggies I was talking about up there are part of the 7 different fruits and vegetables that are contained in these bagel thins…which is nutritionally equivalent to 2 servings of fruit and veggies. Go figure.
Overall, I thought these were pretty good. I wish these came sliced, however, because slicing a bagel thin is a tricky task. Cut one bit too thin and it gets burned in the toaster or oven. It’s all just about holding it right and cutting it right. If they came pre-sliced, things would be so much easier on all of us. Other than that…these were good. What they lack in appearance, they do make up for in taste. And that…is saying something.
If you haven’t been able to find O’Doughs Gluten-Free Apple Cranberry Bagel Thins in your grocery store…see if they can order them in. They are definitely worth trying. Especially if (like me) you are a cinnamon-raisin lover. It’s…sort of similar to that flavor.
O’Doughs Gluten-Free Apple Cranberry Bagel Thins with Tofutti Better Than Cream Cheese
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
The final flavor was the Apple Cranberry. These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon. These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days. Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these. – See more at: http://www.glutenfreemike.com/odoughs-new-bagel-thins/#.U17c_qKwVFY
Silvia, Aaron, Andrea, Me, Kat, and Colleen after finishing the Kentucky Derby Festival Marathon and Mini Marathon – Louisville, Kentucky
Race: Kentucky Derby Festival Marathon
Place: Louisville, Kentucky
Date: April 19, 2014
Time: 4:13:01*
Ahhh…where to start? Where do I even begin to start?! There was so much excitement coming into this race because there were people I knew who were flying or driving in to run either the full or the half marathon. And if that wasn’t enough excitement…I was asked by one of them to pace her to a sub-4 marathon finish. I didn’t have to think about this at all. I was more than happy to assist my friend, Colleen, in attempting to meet her goal. And that…my friends…is the reason for the asterisk on this post. I wasn’t running this race to race it for me. I was running it to help a friend…and come what may, I was staying by her side the entire time. I take my “job” as a pacer very seriously…and I trained to run at an easier pace than I normally would for a marathon.
But…I might be getting ahead of myself a little.
First of all, there was the expo. As I am local to the area, I figured it would be much better for me to hit up the expo on Thursday, before the mad crush on Friday set in. So, after work, I headed over the river to the Kentucky International Convention Center in downtown, Louisville, Kentucky. There weren’t a lot of signs that directed people to where the expo was, so Cathy and I simply followed the crowds, figuring someone had to have an idea of where they were going. This did pay off, and soon we were on an escalator heading up to where the expo was being held.
Most expos in Louisville are small matters. And while this one was not huge…it wasn’t just a couple of tables and Fleet Feet either. In fact, walking in, I ended up going to the table for the mini marathon (actually a half marathon…as there are different definitions of what a mini marathon is)…and then had to slide over to the full marathon where I picked up my race packet (which included a woman’s tech shirt, a hat, and other goodies). I was complimented on already having my wallet out and ready…the volunteer going, “Well, you’ve done this before, I see.” Oh yeah…a few times. *WINK*
After receiving my packet, Cathy and I turned to see about walking through the actual expo part. But first, we both stopped to sign the “I run because…” wall. Cathy put up something about not being a runner, but being great at ringing a cowbell (AWESOME!), and I wrote a tribute to my grandpa. It was fitting. We hit up the official merchandise first, where my phone rang. I answered it, and unfortunately, it was a friend of mine giving me some horrible news about her sister. Her sister was diagnosed with an aggressive form of breast cancer and she asked that I do something for her sister during my race. I wasn’t going to say no to that. At all. I was more than happy to help. After I hung up, I ran into Harry and Tammy, two people I often run with, and we stood around and talked for a little while. Cathy spotted the official Kentucky Derby Festival Marathon BondiBand…and I knew I was making that purchase. But then I spotted these bright lime green arm warmers. Upon trying on the smallest size, I found that they actually fit my little noodle-y arms. That doesn’t happen often. So…I ended up with those as well. I immediately said I was not allowed to buy anything else. So, I spent the rest of the time winding my way through the expo and trying not to get too caught up in it where I end up buying more stuff. I managed.
I knew my friend Kat and her boyfriend, Adam, were at the expo as well, so I gave a quick text to find out where she was. She was in from Buffalo, New York and I was really looking forward to seeing her. She had already made her way through the expo and they were sitting outside the entrance. I exited…and my bib was activated as I did so…and spotted her immediately. We ran up and gave each other a hug. Kat was going to run the half marathon with our friend Andrea. Andrea’s husband and our friend Silvia was doing the full with Colleen and I. And our entire group was getting together Friday night at Martini’s in Louisville for pre-race food. But, I got some time to chat with Kat and discuss where she was eating Thursday night (she wanted local breweries…and found one!). We said good-bye for the time being as it was getting late and I still needed my customary night before the night before a marathon meal – Indian food. It was off to Shalimar where I got a the vegan Yellow Dahl…spicy of course…and everything seemed right with the world. Got home around 8:30 p.m. where I got things ready for work in the morning and went to bed.
Friday morning came and I got up to do my shakeout run per my training program. Three miles. Race pace. Or 25 minutes of running. Whichever came first. I did an easy run for three miles and then went inside to get ready for work. Normally I would go to spin class on Friday…but not this time. I needed fresh legs for Saturday’s race. That threw me off, by the way…having a marathon on a Saturday. I’m so used to Sunday races. All I needed to do was get through the workday and then it was fun times at Martini’s with my racing friends.
The workday did go by relatively fast. There was some discussion about the upcoming race as the receptionist wanted to know where Cathy was going to be as one of her son’s and her husband were running. Her son was doing the full; her husband was taking on the half marathon. In fact, her husband came in to take her to lunch and we talked a little bit about the course and how the events were going to unfold that following morning. But when 4:30 p.m. hit, I was out the door with Cathy and we were winging our way to Martini’s in Louisville.
We arrived just as Kat and Adam were arriving. Imagine that. The rest of the crew, Andrea, Aaron, and Silvia were there. We were simply waiting on Colleen…who flew in from Chicago and was taking a taxi to the restaurant. If I had thought about it beforehand, I would have offered to pick her up on the way from her hotel. Anyway…it was taking awhile to get there…traffic was insane. So, we all just made small chat and browsed the menu on occasion. We had plenty to talk about and most of it had to do with racing. Well…that and acquaintances and life and everything else. In fact…there wasn’t too much discussion about the race going on at all. Rather, we discussed previous races we had done…and how we were feeling…and what we might like to eat that night. Some ordered wine. I stuck with water. Bread was brought to the table. I’m gluten-free and didn’t touch it. Kat, who has a dairy allergy, was brought a dairy-free ciabatta bread to enjoy. That was very nice of the chef and the restaurant to do.
Me and my gang at Martini’s in Louisville, Kentucky, the night before the race! (L-R: Adam, Colleen, Me, Cathy, Silvia, Aaron, Andrea, Kat)
And…then Colleen appeared. And we all greeted her happily and let her get settled in. I wanted to sit next to her so we could discuss her race strategy if needed. The waitress who was tending to us was kind enough to take a picture of our group. And with that, we were ready to get to the business of pre-race fueling the night before. And I actually had to do something different this time. Every race prior to this, gluten-free pizza is a must for me. I always have gluten-free pizza. It works. Martini’s has gluten-free pasta…but not pizza. So…I changed it up. I altered my usual plan. I had…the Gluten-Free Pomodoro, which was gluten-free fusilli pasta (brown rice) that was topped light garlic tomato sauce, a basil chiffonade, and I asked them to leave the mozzarella off…due to my lactose intolerance. I don’t play around before a marathon. Nope. Everyone else put in their orders and we were left to return to our various conversations. I was jumping back and forth on topics with a variety of people…which is how I roll. And after a little bit of a wait, our food began arriving. My order was perfect…no cheese…gluten-free…and it looked amazing. It smelled good too. Everyone else received their plates…but the kitchen forgot to do Kat’s dairy-free pasta with the brown rice pasta as requested. Hers was sent back but she told us to go ahead and start while she waited on her replacement dish. After a small wait…her food was served and we all were digging in.
Another thing I did differently…I didn’t have dessert. I have always treated myself to a dessert the night before a marathon. And while Martini’s did have some gluten-free options…they weren’t dairy free. So, alas…I went without. It was strange…not having that little sweet treat at the end of the celebratory meal. A few of my peeps enjoyed either a drink or dessert…but then…we all agreed it was time to head back to our respective hotels or homes…because it was going to be an early morning. Cathy and I volunteered to take Colleen back down to her hotel near the convention center…and we ended up doing a scenic tour because I-71 was backed up. Taking the long way around gave us some more time to chat with her though…and we soon got her to her hotel and we headed home ourselves.
I made some tea…did my physical therapy stretches…and foam rolled. I had every intention of getting to bed early, but by the time we got home and by the time I was done doing my necessary stretching…it was a normal bedtime. Ah well. I never get to bed early on race nights, even when I make every attempt to do just that. Nothing new here. The only part that concerned me was that the downstairs neighbors were having a rowdy party. Seriously. I turned on the fan in my room and turned up the sound machine. Thankfully…this drowned out all the noise. I was not, however, afraid to be that neighbor who called the cops.
My first alarm of two (my usual race morning routine) went off at 3 a.m. I got out of bed and did the first part of my race morning routine…then went back to bed for about an hour. The second alarm went off and I was so tempted to stay curled up in bed. But I knew Cathy would be getting up in another hour and I had to get on my race gear, get some coffee, get some breakfast, and do my physical therapy stretches as well. So…I reluctantly got out of my cozy bed and went to pour myself some coffee (which I set to automatically brew, giving me time to drink it and pee before I left the apartment…no such thing as TMI, folks!). I had my outfit laid out the night before, so I put on a coat of Body Glide, eased into my race day clothes, put on my Newton’s (the first time I was running a marathon in this particular pair…the new pair…which I bought in Atlanta). I did my stretches for my ankle and legs and then heard Cathy come out of her room. So…I got up to pour her coffee and get our cereal bowls down and filled. We tried to have a relaxing morning, but I was just…everywhere. I put my water and Nuun into their bottles then attached them to my fuel belt. I stashed my GU packets in my pockets where I could easily get to them…and stocked a few extra in my fuel belt…just in case. I slipped into my hoodie. I brushed my teeth and put my hair in pigtails with my colors of choice…rainbow…and pink. I don’t know why…it just seemed right. And then…Cathy grabbed her bag, stashed with more Nuun, more water, and my protein shake, a towel, med kit…and other items…grabbed how cow bell…and grabbed my sign. And we were out the door.
Our first stop was the Sheraton in Jeffersonville to pick up Andrea, Aaron and Silvia. They were providing me with a (big) race day banana so I wouldn’t have to swing by the grocery store the night before. We made plenty of big banana jokes because we are totally awesome like that. It was just a short drive over the bridge and into parking at the KFC YUM! Center. No problems at all. We stashed what we didn’t need in the car and began to hike down the sidewalk toward the start line.
Marathon Maniacs and Half Fanatics before the Kentucky Derby Festival Marathon and Mini Marathon in Louisville, Kentucky. I’m in the Wonder Woman shirt (the red) right there in the middle!
We were quite a few blocks away, but it did allow us to see the start line and walk past the corral system. Originally I was placed in Corral B…but everyone else was in Corral C…so I decided to hop back to where all the cool kids were. But…first…I had a 7 a.m. photo to be present for. The Marathon Maniacs were meeting near bag check…in front of Slugger Field…to have our group photo taken. That wasn’t happening yet…so I figured I’d not be a princess for a moment and go use one of the port-o-potties. I was the first person in mine…and had to figure out how to get the paper wrapper of the toilet paper. Thankfully this one had the antibacterial lotion to put on your hands afterwards. Afterwards, Silvia (also a Marathon Maniac) and I went over to Slugger Field and got with the gathered Maniacs and Half Fanatics. This was where I found Harry. YAY! I gave him a hug and we chatted for a little bit before the photo op. And then…photo madness. I was asked if I could squat down some because “you’re really tall.” I thanked the girl for saying that…as I’ve never been called “very tall” before in my life. I’ll take it! Cathy ended up on photo duty for a lot of people and she did it with style. And then…we all dispersed. Silvia and I went back to where we left Aaron and Andrea…who were waiting on Kat and Colleen. Kat showed up across the street and we went to go meet up with her. Except as Andrea forged ahead, I met up with my running buddy, Patrick. He was also in Corral C…so we hugged and I told him I’d see him in the corral. I never saw him again…
I made it through the stream of people and got up to where Kat and Andrea were waiting. Adam came to take a picture of the three of us. And Aaron made his way over as well. Kat and Andrea were doing the mini…so they were in Corral A. WOOHOO!! The rest of us fell into Corral C…where I was in search of my race buddy for the next 26.2 miles. And, thankfully…we did find Colleen…whew. I wasn’t sure what I would do if I didn’t find the person I promised to pace. We moved up a little…I searched for Patrick…but with no luck. And we eagerly awaited the start.
It was actually a cool morning with a wind. I was shivering a little in my short sleeves and skirt, but I know I warm up fast…so this was actually not a bad idea. As the race progressed, I was kind of wishing I had on a tank. If my number had been attached to my fuel belt (which I normally do, but changed that up too, pinning it to my shirt) and not my Wonder Woman tech shirt…than I probably would have shed the shirt and just gone in the sports bra…about the time we got through Churchill Downs. Just saying. When it warmed up…it warmed up quickly.
Again…I’m getting ahead of myself…
The wheelchair racers were sent off and the elites and first corral eagerly anticipated their start. We heard the countdown…and the start. And we stood as our corral wasn’t going anywhere yet. In fact…even as the different corrals were brought up to the start, this was the first time I was pretty much on top of the start line before I even started to jog. Everyone was just meandering. I’m used to a warm-up jog over the start mat at least 20 feet away. Not here. I even commented to Aaron and Colleen that it felt weird to still be walking.
But we were soon over the start mat and we were off…hitting the streets of Louisville, Kentucky for 26.2 miles. I was super excited and feeling really good.
So was Colleen. The brisk morning was perfect for running. She had an old running jacket on, which she did shed around Mile 2…but we decided to start conservatively. In fact, we lined up just behind the 4 hour pace group. And we stayed there…for about the first three miles. It was as they went through a turn that Colleen and I passed them and stayed ahead of them. That was a good feeling. In fact, we put some distance between us and the pacers…and all the while I would talk to my runner…and ask how the pace felt…how she felt…and told her that we would do what she needed…just to let me know.
It was nice to run with someone. The miles just ticked by. We talked about our jobs, our families, what we liked, what we disliked, how she and I are in the minority…as in we love to eat after running and always get the “runchies” and “runger.” Ah…it’s nice to not be the only one ready to eat after a run. Our miles were coming along great. We both were feeling good. We were actually surprised there was no 5K mat down as we ran past that point. No matter. On with the run. And the morning was absolutely stunning too. We kept on going, loving the people who came out to cheer, taking advantage of their motivation and their funny signs. We passed a runner wearing a birthday balloon. Moments later, the group behind her started to sing happy birthday to her. It was awesome! Before we knew it, we were hitting the 10K mark. As I was acting as a pacer, I actually looked at my watch during this race…and we were making perfect time. In fact, as we came into Mile 8…just before heading into Churchill Downs, we had time to spare. Just in case. As we made the turn to head into Churchill Downs, I turned to Colleen and said, “Now we get to run like pretty ponies.”
For those of you wondering…no…we don’t run on the track. They did have horses out though, so that was cool. We entered the infield and made our way around the paved portion of it. As we came into a turn, I spotted Andrea (I couldn’t miss her in her pink socks). I told Colleen we should try to catch up to her…and we did. I didn’t see Kat…but it turns out Andrea’s IT Band was acting up…and she told Kat to go on without her. Instead, Colleen and I fell into step with her and we ran with her the rest of the way through Churchill Downs…and only parted ways when the split for the mini and the full came up. Colleen and I were to stay to the right…Andrea had to go left. We said goodbye and wished her well…telling her to be careful. And we were now on our way to the challenging part of the run – Iroquois Park.
But there were still a few miles to chase down before we entered the park. I was talking to her, letting her know that while this was a hilly park and there would be some climbs…it wasn’t going to be too bad. And, with the removal of the hill at Mile 23…these would be our only hills this race. YAY! She did make a mention that she was getting a side stitch, so we eased the pace back just slightly to allow her to breathe deeper and see about ridding herself of the cramp. She said she ate way too much for breakfast before the race. But, soon she said it was easing and we kept on and kept easy conversation. We were so busy talking that somehow I missed seeing Mile 10. We were reaching Mile 11…and the park was just head. We came into it…and immediately were sent up our first hill. Colleen wanted to attack the hills and ease up on the downhills…so that was the strategy we were going with. And she really did so well on those hills. Honestly. But the day was heating up…and it was about to take it’s toll on my runner.
She made it through the park in good shape. I pulled ahead of her for a few moments, but would find myself glancing back and seeing her behind me. I’d pull off to the side and wait for her. And we’d continue on. I leapfrogged like this all the way up our final hill in the park and through the downhill that carried us then past the amphitheater and then…back out. A glance over my shoulder and Colleen wasn’t with me again. I got past the crowd and pulled over to the side, keeping my legs moving to prevent cramping. And a moment later, I saw her making her way toward me. I rejoined her again, and we pressed on. I asked how she was feeling…and she said she was definitely feeling it. To make matters worse, she said she had this hard lump (probably her breakfast) in her stomach…and it was just sitting there. It was definitely not making her feel better. And now that we were out of the park, we were out of the shade as well. The sun was high in the sky and the heat was getting to my friend from Chicago…who was not prepared nor acclimated to this sort of weather yet. She was sweating out salt, so I encouraged her to take in some of her electrolyte drink. While her stomach wasn’t feeling well…she did this and…then we had our first walk break.
She was definitely not doing well at all. My job, however, as her pacer, was to get her to that finish line. And I was going to make sure I did just that. She glanced over at me. “I hate that I’m walking right now.” I told her not to worry about it. We would just readjust our goals. She said she still wanted her sub-4…and I said I would do my best to see her there. She started to jog…and then we were off again. Between the heat from the sun and her stomach, she really wasn’t doing well and every mile from here on out was a struggle. But…I was doing my best to keep her mind off of her pain…and into the race. Anything and everything I could think of to keep her moving forward. Even if that forward movement was a walk. And…it was that for some of it. That’s okay. Walk breaks are necessary. At one point, I pulled ahead of her again…and as I glanced back, I slowed down and let her catch up. She was definitely not feeling good at all. I asked how she was doing, and she said she got dizzy back there. So…I told her we’d ease off the pace and at the next water station, she was to take in the Powerade (for the sodium!) and some water. She agreed…and we walked and jogged our way to that next water stop. And she did just as I asked her to!
Colleen was pushing through it…taking breaks where she needed. I told her I wasn’t going to leave her behind, so we stuck together and I helped her tough it out. And when it really got rough, I did everything I could to get her head back into the race. I think the biggest mental break for her, however, was when the 4 hour pace team passed us up. She pushed to stay ahead of them, but when she needed another walk break, they went on ahead. This wasn’t easy for her…as she really, really wanted that sub-4…and was well on her way to that until the race turned ugly for her. I could almost see the defeat in her eyes. So…I told her to set a secondary goal. About six miles out, she said…4:10. I told her it was doable…but we’d take it mile-for-mile.
I talked to a bunch of other runners along the way as we made our way through the streets of Louisville. Things were starting to look familiar again, and I kept pointing ahead and saying, “See that? That’s the skyline…that’s downtown…we’re almost there.” Anything just to get her through this wall and on her way to that finish line. The morning sun was getting warmer and she was really fighting for each stride. We walked more when she needed it, and then I’d get her moving again, telling her to at least jog to the next water stop. Which was a great idea…until there wasn’t a water stop anywhere near us. We did eventually find one…and we walked through it, giving her some time to recover and assess how she felt.
I gotta hand it to Colleen…she is a fighter. And when we came into those last three miles, I said, “It’s just a 5K race now. That’s all. You got this.” And with each mile…I would tell her it was just like being out on an easy training run. She still had a few more walk breaks, but at Mile 25…right at Mile 25…her watched showed 4 hours exactly. It was now my job to see her into her final 1.2 (or in our case 1.42) miles. Every chance I would get I would say something encouraging and really try to drive her home. She felt a little better…and I said we were going to sprint to that finish. We had to go down a stretch of road first before making that turn to the finishing chute. But…I talked her through it, telling her that the finish was right ahead…all that noise…that was her goal.
Me crossing the finish line of the Kentucky Derby Festival Marathon – Louisville, Kentucky
And we made the turn and we turned on those afterburners. I had a lot of extra energy left, as I wasn’t running this race at pace. In fact…I felt awesome. I found myself flying past people at the finish line. I know the runners I passed were probably wondering what the hell got into me that I could have such a strong finishing kick. But, honestly, my legs felt strong and I was just unstoppable at that point. I crossed the line and moved out of the way. Colleen was just behind me…and when she crossed that finish line, she burst into tears. Not tears of sadness for not hitting that sub-4 goal. You see…she accomplished something far better. She finished her second marathon. She finished strong. She fought through moments of wanting to stop and quit. She proved she was stronger than the course. And…she now had a 17 minute PR for the marathon distance. I pulled her into a hug and we both celebrated our finish.
Afterwards, we made our way through the path, getting handed the Mylar blanket to wrap around us. Kat spotted us from the fence and said that Aaron and Andrea and Silvia were waiting in the recovery area. Colleen and I walked that way, getting our finisher’s medals, some chocolate milk, and desperately seeking out some kind of food. Near where our group had assembled was a table full of bananas. We grabbed one and went to join everyone.
Natalie was there. My sole sister…Natalie. We hugged and just talked and talked and talked. I put my feet up and just joined into the race talk with my friends. I drank down the rest of my Nuun and then started in on my Smart Water. We knew that people had planes to catch and cars to climb back into to head back home…so we didn’t linger for too long. We gave Kat, Adam, and Colleen hugs and wished them safe journeys. They had hotels to return to downtown. The rest of us hiked back to where Cathy parked the car and all climbed in. The drive didn’t take long and soon Andrea, Aaron and Silvia were being dropped off at the hotel. We gave each other hugs and wished safe travels.
And then…that was it. I returned to my apartment to shower. I went out for good gluten-free pizza at Annie May’s Sweet Café. I did some grocery shopping. I kept moving and felt really good all day. But I really missed having everyone around.
I loved acting as Colleen’s pacer. And while she didn’t meet her initial goal, she fought through every bit of pain, self-doubt, and sickness to get herself across that finish line. I am so damn proud of her. And I hope I get the chance to pace her again another time. She’s one tough lady for sure.
Very proud of everyone and how they did in their races. PRs were set. Deeper friendships were forged. And this…was an event I’ll never forget.
So…my official results for the Kentucky Derby Festival Marathon are that I finished in a time of 4:13:01 (for 26.42 miles). While Colleen didn’t get her sub-4…she did cut 17 minutes off her last marathon, setting a new PR. I am so happy for her. I was 859/2029 finishers overall. I was the 226/807 women to cross the finish line. And I was 49/160 in my age division. I felt so good after this and I enjoyed helping my friend through this distance and getting her to the finish line. This wasn’t the race she hoped for, but she battled it out and conquered it in the end. I learned a lot from her…and I know she’ll meet her sub-4 goal very soon.
Mmmm. I love a good breakfast. I love doing something different and outside the box. I love breakfast so much that I could (and have) eat it for every meal of the day. Seriously. But when you get a little tired of various ways to do breakfast food, there is always another option out there. And, thankfully, for me, I discovered a great looking recipe via I Heart Eating’s blog, which I adapted to be dairy-free and gluten-free…for an overnight French toast recipe.
Sort of like a breakfast bread pudding.
But with bananas. And vegan cream cheese. And rum.
Yes. RUM!
And that is why, the day after I ran a marathon, I found myself in my kitchen baking up a fantastic breakfast treat. It was Easter morning, and that meant something special needed to start off the day. Aside from a short shakeout run…my only other plans that morning was to bake up this breakfast. I had actually prepared it the night before and all night it was marinating in my fridge…just waiting to be placed in that warm oven.
So, without further adieu…I give you the recipe for Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole!
Recipe: Gluten-Free and Dairy Free Overnight Bananas Foster French Toast Casserole
Gluten-Free and Dairy-Free Overnight Bananas Foster French Toast Casserole
4 tablespoons butter, melted (I used Earth Balance)
2/3 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon dark rum
1/2 tsp. ground cinnamon
2 medium ripe (not overripe) bananas, sliced
French Toast
2/3 loaf gluten-free challah bread, cut into cubes (I used Katz Gluten-Free)
4 ounces Toffutti Better Than Cream Cheese
6 large eggs
1 cup unsweetened almond milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Directions:
Make the banana topping by stirring together the melted butter, brown sugar, corn syrup, vanilla extract, dark rum, and cinnamon. To make banana topping, stir together butter, brown sugar, corn syrup, extracts, and cinnamon.Lightly grease a 9×9-9nch baking pan.Pour the butter sauce into the prepared pan.Place banana slices over the sauce.Layer half of the bread cubes over the bananas.Dot the bread cubes with the vegan cream cheese.Cover with the remaining bread cubes.Whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl. Be sure to mix it well.Pour the egg mixture over the bread. Smoosh the bread down a little so that the bread can absorb the egg mixture.Cover and refrigerate overnight.In the morning, remove the pan from the refrigerator and leave it out while preheating the oven to 375°F.
Uncover and bake on a rimmed cookie sheet (in case the topping bubbles out…mine didn’t…but you can’t be too careful) for about 30-40 minutes or until the eggs have set.
Allow it to cool in the pan for 5-10 minutes.
Invert to serve and sprinkle with a dusting of powdered sugar.
Enjoy!
~*~*~
While I have made plenty of overnight recipes before, there was definitely something special about this one. The flavor was fantastic. The banana portion, once inverted was rich and creamy, and the bread toasted to perfection, giving a nice play on both taste and texture. I was beyond impressed with the way this turned out. It totally made for the most amazing Easter breakfast I have made yet.
I’ve gotta be on a peanut butter protein bar (or ball, in this case) kick this week. Because after wrapping up with the sample GoMacro Peanut Butter Macrobars, I immediately dug into my snack drawer and pulled out one of the other cash register treats I picked up at the Raisin Rack in Columbus, Ohio. This time, it was from a company I was familiar with. When I was in Denver, Colorado two years ago, I picked up a couple of different flavors of Betty Lou’s Gluten-Free Fruit Bars. Well…when something uses the phrase gluten-free with the words peanut butter…trust me…you have my full and undivided attention.
And that, in a nutshell (see what I did there?) is how I came home with one of Betty Lou’s Gluten-Free Nut Butter Balls. Specifically…the peanut butter one.
Betty Lou, the owner of Betty Lou’s Inc., believes that there is a connection between what people eat and how they feel. I couldn’t agree more. As I have taken more to eating clean, I find that I feel much better. And when I don’t…I can tell. Almost 32 years ago, Betty Lou made a conscious decision to remove refined sugar from her family’s diet…and in doing so, began to create recipes that were made with honey and brown rice syrup instead. She fine-tuned each recipe and made everything with the best, healthiest, cutting edge ingredients. Today, 32 years later, that same practice is in place and all of Betty Lou’s healthy, all-natural, gluten-free products have to live up to the highest of standards. Good ingredients…never compromising taste.
I thoroughly enjoyed the three versions of Betty Lou’s Gluten-Free Fruit Bars that I picked up in Colorado. So…now it was peanut butter’s time to shine. I hoped.
When my morning snack time rolled around, I pulled the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball out and opened it up. I tried to be careful with it, so that the wrapper wouldn’t be torn in the picture…but…that didn’t happen. After taking the picture for the blog, I pulled out my butter knife from my desk (I keep a set of silverware in my drawer) and sliced off a piece for my roommate to try. I had a bit of a time cutting through the actual nut butter ball itself, and it was shedding the peanuts that speckled the outside of it like crazy. Nonetheless, a little elbow grease, and some upper body strength…and voila…I had a piece for Cathy to try. I took my own bite…and began to chew.
And chew. And chew. And chew some more. In fact, the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball…was kind of tough. It seemed like the heat from my mouth actually had to warm it up to make it pliable. And then it was like chewing caramel that has gotten solid rather than soft. You just keep chewing and chewing and chewing until it eventually dissolves enough that you can safely swallow it.
That…was how I felt eating this. And I only took a small bite.
I took Cathy her piece and awaited her thoughts. They actually mirrored my own. While the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball had a much better and more predominant peanut butter flavor than the GoMacro Peanut Butter Macrobar (see review just ahead of this one!), it wasn’t soft nor easy to really eat. In fact, I might have burned more calories eating the thing than it gave my body. My jaw was totally getting a workout. So, it was a shame about the texture, but the flavor was really good. And the little roll in peanuts to have them speckle the top of the nut butter ball itself was genius. It just adds to the flavor for sure.
So…really on the fence on this one. If it had been softer and easier to eat, I think this would have been a runaway hit. But…as it was…my jaw started to ache after awhile and soon I found myself just wishing it was gone already. I ate it, although it took awhile and many a chew break…but found it tasty, regardless. I might be a little hesitant to pick one up next time, however. Just for the sheer fact that it was like gnawing on tough caramel rather than diving into a rich, smooth peanut buttery treat.
So, what makes up Betty Lou’s Gluten-Free Peanut Butter Nut Butter Balls? The listed ingredients are organic agave syrup, peanut butter, whey protein blend, peanuts, inulin (dietary fiber), whey protein crisps, natural peanut extract, water, vanilla extract, potassium citrate, magnesium citrate, pure sunflower lecithin, sea salt, mixed tocoherols (natural vitamin E). Clean eating this is not. In fact, it has some crazy vitamin’s getting mixed in there as well. I can’t pronounce them…and therefore will not type them. The Peanut Butter Nut Butter Ball contains no trans fat, no corn, no soy and is non-GMO. This ball contains electrolytes.
So, a bit of a letdown as far as ingredients. I was hoping for more natural ingredients.
As for nutrition, one serving is one of the Nut Butter Balls. The Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball serves up 180 calories and 8 grams of fat. The fat is mostly derived from the peanuts and peanut butter though, so keep that in mind. You will be taking in 10 mg cholesterol, 130 mg sodium, and 12 grams of sugar. In addition, you will be consuming 5 grams of filling fiber and a whopping 15 grams of protein.
I don’t know if I will try any other of the Nut Butter Balls that Betty Lou’s offers. This one really didn’t win me over with the texture of it. The flavor was amazing, but…I don’t like having my jaw hurt just to eat a snack. Had this been softer, I think it would have been a complete winner. I think I’ll stick to the Gluten-Free Fruit Bars when it comes to Betty Lou’s products. I just wasn’t impressed with the Betty Lou’s Gluten-Free Peanut Butter Nut Butter Ball. At all.
I love trying new and intriguing products. I really do. The thing is, I’m not always willing to purchase said products. And sometimes, honestly, I just don’t know about them. That is why, whenever I have the opportunity, I go to local, and sometimes not-so-local gluten-free expos and fairs. That’s how I was introduced to the GoMacro Macrobar.
I was in Birmingham, doing the Making Tracks for Celiacs 5K with my mom. Immediately following the race, there was a gluten-free expo that participants and anyone who knew about it could attend. I was excited. Two years ago, I attended Birmingham’s first Making Tracks for Celiacs race and expo…and was blown away by the sheer scale and size. I walked out of there with two large grocery bags full of gluten-free freebies. This year, however, the size of the expo went down and the number of exhibitors definitely shrank. I felt a bit let down, actually. But there was still plenty to see and check out.
And so…we began to make our way around the small banquet room and check out the local bakeries, local businesses, and some product exhibitors who did make it to the expo. Laying on one of the tables in the center were these GoMacro Macrobars. They looked interesting enough, touting on the wrapper that they were vegan, macrobiotic, and gluten-free. I snagged a couple and we moved on. Of course, they only had one of, what appears to be numerous, flavors out. And so…that is how I got to try the GoMacro Peanut Butter Macrobar.
I haven’t seen these around where I live. So…I was almost afraid to try them and fall in love with them. But, I needed a good afternoon snack for the office and these definitely would fit the bill. This week, I began taking the little sample bars with me to work, where I finally got to see what the GoMacro Macrobar was all about.
The GoMacro company believes in five basic principles when it comes to their products and their business. These are:
1. Veg Out – Vegan – Eat food. Not too much. Mostly plants.
2. Live Long – Macrobiotic – A macrobiotic diet is the key to a healthy life.
3. Be Well – Wholesome – If nature did not make it, we do not use it.
4. Community – Gives Back – Pay it forward. Give back. Change the world.
5. Tread Lightly – Sourced Sustainably – Let us walk softly on the Earth with all living beings great and small, remember as we go, that one God kind and wise created all.
I do like the principles they put out there for their company and products. But how does the GoMacro Peanut Butter Macrobar stack up to other protein bars that I’ve tried.
It’s…okay…really. It has the texture of a Lärabar…exactly. It even looks like a Lärabar. And it’s peanut butter. I love peanut butter. I have my own jar that I can just eat from whenever I want. The problem is limiting myself to a serving or less. It’s not easy. I’m a peanut butter addict. Sadly, however, this bar tastes very lightly of peanut butter. While I love the soft texture, the flavor just didn’t pop or wow me. It was good. Don’t get me wrong. I didn’t take a bite and spit it out…but there was just so little flavor to it, that I had to get a bite with a peanut actually in there to actually feel like I was eating something “peanut butter.” Now, this may be because GoMacro doesn’t add any salt or sugar…which I appreciate, but I sort of expected a little more pop, especially with the use of natural ingredients and the like. So, it was a small bit of a let down…but nothing that would stop me from eating these again, or trying other flavors should I be able to find them in my area.
Ingredient-wise…it doesn’t get much easier than this. The GoMacro Peanut Butter Macrobar contains organic brown rice syrup, organic peanut butter, organic protein blend (brown rice protein and pea protein), organic puffed brown rice, and organic peanuts. Five ingredients. That’s it. And, as someone who is trying to eat more real food and cut out processed foods…this is a nice balance between the two. Eating clean…without having to make it myself. Nice!
Nutritionally speaking, the mini-size of the GoMacro Peanut Butter Macrobar contains 100 calories and 3.5 grams of fat. That fat is derived from the peanuts and peanut butter that goes into these bars. Healthy fats. These bars are cholesterol and contain 0 grams of sodium. In addition, these bars only contain 5 grams of sugar. Love that. And you will also be consuming 1 gram of fiber and 5 grams of protein. Definitely a smart choice for a snack.
So, while I wasn’t over-the-top in love with this bar, I would purchase it again. I like the commitment to fresh ingredients, simple ingredients, and just an overall appreciation of the environment and the body…and what gets put into it. I think these would be killer if they had a bit more flavor to them…but you do what you can without adding extra chemicals and sugar. And I’ll take a bland protein bar over one with an ungodly amount of sugar any day. If you find the GoMacro Macrobars…I encourage you to give them a shot. See what you think!
The Celiathlete 