It was an ordinary day when I set out to go grocery shopping at the nine different stores I frequent when I need to go grocery shopping. Hey, when you are a gluten-free vegetarian, you make time to go to the shops you know have the best deals on the stuff you need. In this case, I was at my second stop of the day – the local Whole Foods. I was actually sticking to my list…minding my budget (hard to do in Whole Foods)…
…until the roomie spotted something we hadn’t seen there before. As this was prior to Easter and during the Jewish holiday of Passover…Whole Foods had an entire table of products from Lilly’s Bake Shoppe. I had never heard of Lilly’s Bake Shoppe, but everything that was laid out on this display was not only kosher for passover, but also gluten-free.
And the roomie said the magic words…”Go ahead and pick one of them to try.”
The hard part, of course, was choosing which product to try. There were nut rolls and chocolate rolls and cakes and cookies and…it just all sounded so amazing and looked fantastic too. But…I decided to go with an interesting sounding, and not as appealing as far as visual goes…Krakovsky, or Cashew Brittle.
We paid for the treat with the rest of the groceries that were on the list and headed out to complete the rest of the grocery shopping expedition. As is normally the case, we were polishing off other sweet treats as dessert, so I didn’t actually get to these until last week. They just sort of beckoned to me every morning from the counter…”EAT ME!” I felt like Alice in Wonderland…and obviously had to resist the urge to break into the box and give it a try. But…after a visit from a friend, we were in need of an easy dessert…and this was the answer to our prayers.
I noticed, through the little window in the box, that these actually look like little blondies that have a crumble over the top. They are sort of a light brown color, with a touch of gold…like they were baked to that perfect color to get the right look and taste to them. I pulled them out of the box, opened up the sealed package and pulled out 2 of the little bars for myself and for the roomie. I expected, upon hearing the word “brittle” that these would be hard in texture, sort of like the brittle you get at Christmas time. But, these felt like a brownie, to be honest. I snapped a picture for the blog and served them up.
I took a bite and wasn’t sure what to expect. But…what I got was a taste of shortbread with this layer of sweetness on top. It was rich and buttery and decadent. The “shortbread” like cookie base was soft and flaky. Absolutely amazing. But it is that cashew brittle top that really makes Lily’s Bake Shoppe’s Krakovsky a stand out. Totally good. You definitely find all the sweetness in this treat in that topping. The cookie-like base is soft, yet holds the topping well. And it just tastes absolutely amazing. Seriously…not too sweet…but sweet enough to make you realize that this is a treat. I loved how light these were, not dense or heavy, which was what I expected being that it is made with nuts. And the cashew wasn’t overpowered at all. I loved the hint of vanilla and lemon that you get with each bite. Simply awesome. I might be hoping that this isn’t a Whole Foods special just for passover. Because I want to try everything else they had on that table. And with Passover ending…I’m afraid I might have held off too long. These…are fantastic.
Lilly’s Bake Shoppe’s Krakovsky (Cashew Brittle) is made from cashews (this should always be the first ingredient!), sugar, eggs, apricot jam, potato starch, vanilla extract, kernel paste, shortening, almond meal, tapioca starch, lemon flavor, and salt. It is kosher, gluten-free, cholesterol free, and lactose free.
Nutrionally speaking, Lilly’s Bake Shoppe Krakovsky (Cashew Brittle) isn’t looking so bad. A serving size is 1 ounce and there are 12 servings per box. This serving size will serve you up 12o calories and 6 grams of fat. That isn’t bad for a dessert. You will also be taking in 10 mg sodium and 13 grams of sugar. I am trying to cut back on sugar, but for a baked good, this isn’t too bad. Especially since it is a dessert. This product has no dietary fiber in it, but will provide you with 2 grams of protein.
In the end…the main thing to understand is…if you want to try something different…something like a nutty, sweet shortbread…with a crumbly, yet substantial mouthfeel, then this….this is the treat for you. Lilly’s Bake Shoppe totally blew me away with their Krakovsky (Cashew Brittle). I love the way each bite gives you layers of flavor, starting with that shortbread-like base and working through the nutty-sweet topping. I am in love with this treat. I’m so glad we splurged a little that day to give it a try. Also happy I haven’t devoured this entire box…yet.
Two of my favorite things to eat right now. There was no way I was going to pass up the opportunity to try this bar. I had, actually, never heard of this particular bar before…until my friend Jenn took me to her local natural foods store, Raisin Rack, and there I found all sorts of little delights I didn’t even know existed. In fact, this wasn’t even on my radar until we went to check out. I had filled the basket (maybe overfilled) as my roomie told me I could get whatever I could fit into the medium basket offered at the store. Jenn and I set out on the task to Tetris as much stuff into the basket as possible. It was full…but there were some goodies up by the register. I grabbed a couple of them when Cathy told me to go ahead and do so.
One of them…was the Oskri Fig Dark Chocolate Bar.
I carried this bar with me for an entire weekend when my friend Indy was visiting from California. Why? Because I wasn’t certain with the restaurants we were trying, whether I would be able to eat anything or not. But, thankfully, all the restaurants could work within my dietary restrictions. However, on Sunday morning, we were heading up to Cincinnati to go shopping at Jungle Jim’s…and we got a case of the munchies on the way.
As Indy had never had White Castle from White Castle…she and Cathy went to get some food there. I can’t eat anything at White Castle…but I did have the Oskri Fig Dark Chocolate Bar in my purse. Victory. I knew I carried little protein and snack bars around with me for a reason. As they dug into their sliders and chicken rings, I tore open my Oskri Fig Dark Chocolate Bar and took an initial, tentative bite.
Why I was worried, I don’t know. The best way I know how to describe this bar is by saying it tasted like a chocolate Fig Newton. Now, I went gluten-free three years ago…and I haven’t had Fig Newtons since then. Which sucks, as they were always one of my favorite snacks. Yes…they are filled with high fructose corn syrup and other chemicals, but I loved them. I really did. And this…this was a Fig Newton…but…it was SO much more than a Fig Newton. It was dark chocolate. And the dark chocolate paired perfectly with the fig. Honestly…this is now one of my favorite flavor profiles. I had to rein myself in. I wanted to enjoy every bite of this bar. The dark chocolate was the perfect bittersweet complement to the texture and taste of the fig. Actually, the way the bar was described, I thought I was going to be getting a chocolate coated fig bar. But what I have is something akin to a Lärabar. The bar is 100% fig, but doesn’t have that gritty texture that often products made from fig have. And I loved every bite. I savored it for as long as possible, but all good snacks do come to an end.
Ingredients in the Oskri Fig Dark Chocolate Bar are really straightforward. They include figs (80%) and dark chocolate (20%). If you are looking for a clean-eating snack, this just might be your new go-to! Two ingredients…and they are both healthy! This bar is gluten-free and vegetarian. It is also cholesterol free.
Nutritionally speaking, the serving size of the Oskri Fig Dark Chocolate Bar is 1 bar. This bar will serve you up 172 calories and 2 grams of fat. That’s not bad for a snack bar. This bar contains no sodium, but does have 26 grams of sugar. YIKES!! That’s a lot of sugar. I blame the natural sugars in the figs as well as…the dark chocolate. So…really I blame both ingredients. Still…this bar is total yum! This bar is guaranteed to fill you up though, touting 5 grams of filling fiber and 2 grams of protein.
Yeah…when I head to the Raisin Rack next time I am in Columbus, Ohio…I’m buying more of these. I will buy as many as I think I can get away with. Yes, the sugar content is a bit high, but…damn…nothing like snacking on a healthier version of a Fig Newton. Except…it’s better…because it’s Dark Chocolate. If you see these at your local natural food stores…don’t hesitate to buy one. Trust me…you’ll be glad you did. In fact, you might want to pick up more than one. Do not make the same mistake I did.
While Indy was in town this past week, we really wanted to treat her to a nice dinner, welcoming her in true foodie style, to the area. It just so happens that while we were at Disneyland last September, she treated everyone to a tasting menu at the Chef’s Counter of Napa Rose…complete with wine pairings. It still ranks up there as one of the most amazing meals I have ever had the opportunity to eat. Disneyland’s chefs work really well around my dietary needs, and my meal was completely gluten-free and vegetarian…complete with the perfect wine to compliment each dish we were served.
Well, this gave us an idea…to treat her to a tasting menu at one of our local restaurant’s chef’s tables. It happens that three local restaurants have a chef’s table. And after a little debate…Cathy and I decided on a new hotspot in town, Rye. Rye is located in the NULU region of Louisville…and it seemed right up our alley. Cathy got in touch with the restaurant, speaking with PR and Events Coordinator, Erin MacDonaold, and made arrangements, explaining my dietary needs and that she and Indy would be up for anything. But they had to stay within the perimeters of my diet for me. The chef and the restaurant had no problem with that, so…it was set. Friday night…we’d be treating Indy to a tasting menu with drink pairings at Rye.
The most difficult part was not telling Indy we were doing this. The only instruction we gave her was to bring something nice to eat dinner out in on Friday night. That was it. That was all she got. And we didn’t even give her the name of the restaurant until we were getting close to it, even though she asked because she wanted to look it up on Yelp. We have our ways. Anyway, once she knew which restaurant, she seemed pretty excited about that. The chef’s counter, however, remained a surprise until we got inside and Cathy let them know our reservation. As we were being walked back to the counter at the kitchen, Indy leaned in and said, “Did I hear chef’s counter.” HAHAHA!! Yes, my dearest foodie friend. Yes…you did!
We were seated at the counter, facing into the kitchen, getting a first-hand view of the chefs at work. I was soaking this in, just watching how they worked together, talked, and even put together each dish. It was heaven to me. I still have a dream of being a chef. Maybe one day it will happen. But this…was a treat and I was enjoying it.
At Rye, that evening, we were assigned to the caring hands of Chef Joe Banet, Bar Manager Doug Petry, and Alyssa, who was around for anything we might need or questions we might have. Let me tell you, this team was amazing. Doug had the drinks out to us just before the food was brought over by Chef Joe. And Alyssa made sure we had everything we needed, from fresh silverware to full glasses of water. It was incredible. And, within a few minutes of looking over our menu that Chef Joe prepared, he came over to introduce himself and explain that he would have our first course up in no time. Our first course…of what would be an 8 course tasting menu.
The only difference between my menu and those of Indy and Cathy was that mine was strictly vegetarian, so I was served a cooked vegetable instead of the protein they received. My drink was different in a few occasions too, better paired with my vegetable than their meat. Other than that…it was time to enjoy some good food and soak up the experience.
Rye’s Radish with Whipped Butter and Black Salt, served with Dolin Blanc, Sugar, Meyer Lemon Bitters
And it was off to a good start. Doug brought out our first drink, a Dolin Blanc with Sugar and Meyer Lemon Bitters. This accompanied our first course, which arrived a moment later…Radish with Whipped Butter. Granted, they had Caviar Butter with their Radish as well as a Potato Roll…but since I’m a gluten-free vegetarian…I received extra garnish on the radish with the whipped butter just beneath it with a hit of black salt. The radish was bitter, as it should be…and it was a bit odd being served with butter…especially since I had no way of really eating the butter. I put some on each bite of radish and it complimented the flavor well enough, the black salt cutting back on the bitterness by adding a little zing to each bite. Still a bit bizarre, but delicious. And that’s what mattered. The pairing with the Dolin Blanc was brilliant. The effervescence and lightness was a great way to start off the meal.
Rye’s Beets with Lavendar-Mango Chutney, Labne, Hazelnut, Chervil, served with a Raspberry Lemonade
Our plates were cleared and things were given time to settle. But, after about 10 minutes our next drink was brought out. It was a Strawberry Lemonade. No alcohol in this one. Just a sweet palate refresher. Not but a moment later, Chef Joe appeared with three identical plates. The second course was Beets with Lavender-Mango Chutney, Labne, Hazelnut and Chervil. THIS…my dear friends, turned out to be my favorite course of the entire meal. Yes…this one. The roasted beets were fresh and fantastic. Perfect, really. And it paired so well with the labne (strained yogurt). The lavender-mango chutney was light and fresh. And topping it with toasted hazelnuts was a stroke of genius, as it gave a hit of texture when it was needed most. The fruitiness of the raspberry lemonade paired and played well with the sweet, yet earthy flavor of the beets. I was in foodie heaven with this one. I could have eaten another plate of that and been a happy girl.
Plates were cleared again and we were once again given time to chat, watch the chefs at work (we were trying to figure out just how many
Rye’s Asparagus with a Smoked Egg, Endive, and Pignoli, served with Chono Sauvignon Blanc
oysters they shuck per night, because there was a lot of shucking over on our end of the counter!), observe some cooking techniques…and watch as the lights flickered and caused problems. The owner came over to apologize for the technical difficulties with the lights over the pass and asked if it was going to bother us as they fixed it because he could move us. We were content where we were, however. (On a completely different line of though, the phrase ‘where we were’ is kind of interesting to type!) Anyway, with that decision made, we were soon greeted by our third drink pairing prior to our entree. Cathy and Indy received a Stillwater Classique beer. This was a change from what was printed on the menu, so it took them by surprise. Since I’m gluten-free, my drink stayed true to the menu that was created, and I was served a glass of Chono Sauvignon Blanc. Cathy tasted her beer and didn’t like it much…but we still had food to pair with it. And Chef Joe appeared soon after, serving up our third course. This course was Asparagus with a Smoked Egg, Endive, and Pignoli (pine nuts). First of all…a smoked egg is the most wonderful thing in the world. It’s smokey and savory and rich and creamy and just made of complete yumminess. Seriously…if I had a smoker I would do this every morning for breakfast. In fact, I asked Chef Joe how to smoke an egg…and now I kind of feel like I need a smoker just to be able to do it. Yes…this was a rich dish. The smoked egg was velvety smooth and paired so well with the bitterness of the endive and the perfectly cooked white and green asparagus. I savored each and every bite. And because it was so rich, the wine pairing was perfect. This course was comfort food to me. For the record, Cathy never did really like the beer.
When plates were cleared, we all gazed down at our menus to see what was up next. This is where dishes started to really get different. Cathy and Indy were about to start getting their proteins. Mine stuck to a tried and true vegetable replacement for said protein. The rest of the dish would mirror each other. And, on some occasions…the drinks would be different.
Rye’s Sweet Potato Soup with Kaffir Lime Leaf, Coconut Milk, Cilantro, served with a Pineapple Shrub
Such was the case for the fourth course of the night. This one was a light serving, which was what we needed after all the richness in the smoked egg and asparagus course. Doug brought over our drink pairings for the upcoming course. Cathy and Indy were given another beer, this time Stiegl Grapefruit Radler. Cathy was pretty certain she’d hate it since she hates grapefruit, but this turned out to be one of her favorite drinks of the night. Go figure. As for me, Doug paired mine with a Pineapple Blush, which he described in great detail and all I remember about it is that it had vinegar in it. That just seemed strange. But I gave it a sip prior to the dish coming up and it actually had a refreshing taste. The vinegar worked. Chef Joe brought over soup bowls for us. My soup was Sweet Potato in a broth made from Coconut Milk and flavored with Kaffir Lime Leaf and Cilantro. The broth was the same for Cathy and Indy, but they had Crab and Clam in their soup, not sweet potato. I loved how light this course was, and how refreshing. I am a sucker for soups as it is, and this one was perfection. Seriously. The broth was creamy without being filling. The sweet potatoes were soft and delicate and perfect. The seasoning was spot on. And who doesn’t love an amazing soup? Fantastic. And the drinks paired perfectly. I enjoyed sipping my Pineapple Blush between tastes of my soup. Delish.
Our bowls were taken away and we watched as more food was prepared, put up at the pass, looked over by the expediter, and then sent out to
Rye’s Cauliflower with Harissa, Almond, Arugula, Cucumber, served with a Gin, with Lemon, Sugar, Cucumber Sea Foam
tables. It was so awesome watching the kitchen work while we ate. Doug returned with three glasses of identical drinks. We were each served one and he explained that we were about to taste a Gin that was done up with Lemon, Sugar and topped off with a Cucumber Sea Foam. I figured this one would be interesting because I’m not a big fan of gin…at all…but the cucumber sea foam sounded A-MAZ-ING! I took a sip, and while it did taste a little gin-y…the cucumber sea foam gave it this refreshing taste. I actually found myself liking this one. And, on cue, Chef Joe came over with our course. The fifth course of the night, for me, was a fantastically grilled Cauliflower with Harissa, Almond, Arugula and Cucumber. Ah…a match to that cucumber sea foam. Cathy and Indy were served Monkfish instead of the cauliflower. First of all, the harissa was amazing. This chili pepper paste was a nice play against the refreshing cucumber and the warm cauliflower. In fact, I was trying to get a little harissa in each bite because I loved how it worked with everything on the plate. The almonds added a nice hit of texture. Yeah…this one was so good. Now I want harissa in my kitchen to use on my own cauliflower when I cook it. Cathy fell in love with the monkfish, but Indy wasn’t as sold on it.
Rye’s Broccoli Rabe with Ramps, Hon-Shemeji Mushroom, Yellow Grits, Lovange, served with Leese-Fitch Zinfandel
Another plate clearing and more time to let things settle. We were starting to get full, but we were over the halfway point. And thankfully these were small plates. This time, our food beat the drink to our counter. So, Chef Joe went ahead and described our sixth course to us. For me, I was given Broccoli Rabe with Ramps, Hon-Shemeji Mushrooms, Yellow Grits, and Lovange. Cathy and Indy were served Rabbit with their ramps, mushrooms, grits and lovange. We waited for a moment and a minute later, Doug was at our sides giving us each a glass of Leese-Fitch Zinfandel. We now felt ready to dig in. I sipped the wine first, finding that bitterness that I often find with red wine. But it was good. And when I took a bite of the broccoli rabe with the ramps (onions) and the earthy mushroom…it was a perfect pairing. My favorite part, however, was the grits. And as I lived in Alabama for six years and never liked grits, this totally surprised me. I couldn’t say enough good things about these grits. This was a fantastic course and we all polished it off. Indy much preferred the rabbit over the monkfish, saying that the cuter your food is, the better it tastes. Veggies must be really cute, because my food was really good.
Rye’s Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, Orange-Mustard Jus, served with Angeline Reserve Pinot Noir
And so…our plates were cleared once more and we waited, talking about how the impending food wall was approaching. But we didn’t care. The food was some of the most amazing I had in a long time. This was definitely a treat. Doug appeared at our sides with a glass of Angeline Reserve Pinot Noir and talked about how it would pair well with our next course. Chef Joe arrived with our plates. I was given Fennel with Parsnip, Black Garlic, Red Watercress, Pistachio, and an Orange-Mustard Jus. Cathy and Indy had Duck instead of the fennel. Wow. I loved how the Fennel was grilled and cooked down to perfection. The parsnip puree was perfect. It wasn’t gritty at all. The black garlic paired well with everything, seasoning it perfectly. I loved how the pistachio gave it some texture. And, surprisingly, the orange-mustard jus was delicious and just amped up the flavor of the dish. Cathy and Indy definitely seemed happy with the duck. And when we were done eating, we were all eying the menu. One course to go…and it was dessert. I always have room for dessert.
Rye’s Lemon Curd with Macadamia Brittle, Pink Peppercorn Meringue, served with Gerard Bertrand Cremant de Limoux
Gone were our dishes and Cathy was really, really looking forward to our dessert. Why? It was lemon. And we are both huge fans of anything lemon. Seriously. Even better, the chef changed the way it was made so we could all have the same dish and it could be kept gluten-free. This made me a happy, happy girl. Doug appeared with our final drink pairing of the night. This was a Gerard Bertrand Cremant de Limoux. I love dessert wines. LOVE. If I could drink dessert wine all the time, I would totally do it. Pure perfection. This was light and crisp and just…delicious. I had to remind myself to save some for the dessert. Chef Joe brought out the most amazing looking dessert of all time. Seriously. It was Lemon Curd with Macadamia Brittle and a Pink Peppercorn Meringue. First of all…salty and sweet. Second of all…LEMON!! This was a fantastic and light dessert. And I wanted to devour it quickly because it was so delicious…but I managed to keep my sweet tooth under control and really savor each bite. The lemon flavor was spot on. Not too much. Just right. And the pink peppercorn meringue was fantastic. Light. Fluffy. Topped with the macadamia brittle that just tied everything together and gave it a crunch, which was needed in an otherwise soft dessert. This was love in dessert form. Lemon-y, nutty, meringue-y love. And I had to make sure I got a bit of everything in each bite.
Rye really, really outdid themselves. Not only were we treated well from the start, but the food they served up was beyond anything I could have imagined. They were more than happy to work with and around my food allergies and dietary needs. Sitting at the chef’s counter was an amazing treat that was worth every bit of money we poured into that meal. This was more than a dinner out with my foodie friends…this was a foodie experience.
If you haven’t checked out Rye yet…you should. Their menu sounds amazing and they are very good with dietary restrictions. Their kitchen is clean and kept that way. Their staff is knowledgeable. And I can’t wait to go back again and try some food off their standard menu.
I admit it…there isn’t too much a gluten-free vegetarian can say about a restaurant called Game, right? Well, honestly…yes. There really isn’t. After all, Game, a hot restaurant in Louisville, Kentucky, is known for it’s variety of different proteins that it serves up in various forms, but specifically as a burger. Although, you can do a meatball flight if you want.
Why was I at Game?
Well, you see…for a long time now, the roomie has been wanting to check out this restaurant. For one thing, it is the one place in Louisville where she can try bone marrow. For another thing…she’s turned into quite the foodie as of late. As for the other reason, the biggest foodie we know, our friend Indy, from California, was in town. When we first mentioned her coming out to visit, this restaurant seemed like a point of great interest. Therefore, we made it our first official meal together on her first full day in the area.
We arrived shortly after they opened, having had a light breakfast that morning in preparation for a great lunch. We walked in and took a seat at one of the tables. Our server came over with menus and left us a drink menu. I’m in training for more marathons, so I stuck to water. So did Cathy. Indy was hoping to try a local brew of beer, and we finally found one for her to give a try. And as we were helping, we were all taking a look at the menu. Cathy and Indy decided they would split the bone marrow appetizer…just to see what it was like. So, when our server returned, all I had to do was explain that I was the oddball as a gluten-free vegetarian. She suggested the Seasonal Salad, which, honestly was the only thing I could eat on the menu. With that being said…we placed our orders.
Cathy and Indy did, in fact, order the Bone Marrow ($8.00) to split as an appetizer. Then, Cathy went ahead and ordered a Wild Boar Burger ($9.00), which came accompanied with greens, tomato, goat cheese, and cranberry-jalapeno jam, served on an everything bun. Indy ordered a Meatball Sampler, consisting of Elk ($3.00), Antelope ($3.00), and Wild Boar ($3.00). So, the carnivores in the group were happy.
I went ahead and, instead of eating my protein bar I packed…just in case…I ordered the Seasonal Salad ($6.00). The waitress also recommended the fries, which were gluten-free as nothing is fried there except potatoes. And it was done in Canola oil. So, at the prompting of Cathy and Indy…we ordered a Basket of French Fries ($4.00) to split amongst us.
And so, we started to get caught up since it had been since September since we last saw each other. There was much to discuss and talk about. We were distracted when I guy walked into the window…which was utterly hilarious. Everyone else in the restaurant thought so too. Especially his buddies. It really was funny. But, soon, the bone marrow made it’s way to the table. It was a half of a bone, topped with parmesan, poblano, and rosemary. It was served with crostini as a vessel in which to eat it on. Cathy was the first to dive in. She, however, managed to only get the cheesy, bread-y topping on the first go, leaving the gelatinous bone marrow down. She remedied that, however, and then Indy had a go. And…they seemed pretty indifferent, both agreeing that it definitely needed the topping so that it just wasn’t this oozey gooey…stuff. So…they feasted on that and finished up just as the entrees were arriving. Good timing.
So…a salad.
Not much I can really say about it. It was a mix of greens topped off with Craisins and some herbed goat cheese. It has a delicious strawberry dressing, however, I will give it that. Otherwise, it was a simple salad. Nothing that really set it apart, save that it was served on a wooden plank with a few apple slices. I enjoyed munching on the apple slices in between bites. As for the fries…well…they were really good. But there were a lot of them there. The three of us did what damage we could, but there were still too many for us in the basket. They had the perfect crispness outside with the soft potato inside…yummy. And definitely fried to perfection. But, I can only tolerate so much fried food these days and I was done with these pretty quickly, despite how delicious they are and the fact that I love fries. Eating them in a restaurant is a treat for me, so I’m very glad we ordered them. Perfectly seasoned. And really good. Is it odd I went on more about the fries than the salad? Let’s face it…if you don’t have something about a salad that sets it apart…it’s greens, cheese, and sometimes nuts or dried fruit. That’s what this was. I can make that salad at home, in all honesty. But the dressing was stellar. For real.
And that was that. A vegetarian with food allergies went to eat at a meat-heavy restaurant…and survived. It was definitely an interesting experience, and I would go back again. Especially since Cathy has voiced some thoughts on trying other types of meat there. They do have veggie burgers available for those vegetarians that do not have a gluten allergy. The problem is they use breadcrumbs as a binder…so that wasn’t going to work for me. The two different vegetarian patties that they do offer sound amazing, however. If only I could have eaten one.
So…chalk it up for an interesting experience at Game in Louisville, Kentucky. I’m glad both Cathy and Indy got to experience it and take in a few different proteins they normally wouldn’t have been able to find on a local menu.
Me with Wesley Korir after the Taper For A Cause 5K – Louisville, Kentucky
Race: Taper For A Cause 5K
Place: Iroquois Park, Louisville, Kentucky
Date: April 12, 2014
Time: 23:52
First of all…FINALLY!!
Finally I had a 5K race this year that was the correct length.
Second of all…UGH!! Coming back from injury sucks. It was so disheartening to see my finishing time, compared to where I was last year. I try not to focus on it. I honestly do. But it’s hard…when you know you are capable of doing better…your body just can’t get there. I want to feel strong and fast again. And it isn’t coming back quickly.
Thirdly…
I had no idea that Louisville was even holding this race up until Thursday afternoon. Seriously. It came over an e-mail or on Facebook. Somewhere. And I had my friend, Indy, in town. Before heading this way from California, we were hoping to find a 5K race to run. The only one I could find was a trail run. And I do not do trails. So, we were content to just meet up with my running group on Saturday and do some miles and then head out for the day.
But things changed when I heard about this race.
This was the first annual Taper for a Cause 5K, which is a race that was set up by 2012 Boston Marathon winner, Wesley Korir, to benefit the Kenyan Kinds Foundation. The race also boasted the perfect opportunity for Louisville’s running community the opportunity to “taper” for some of Louisville’s finest spring races with a 5K for a great cause. All of the proceeds, in fact, went to the Kenyan Kids Foundation.
Even more exciting, Wesley Korir was going to lead the race. And yes…he was on hand on race day. But I’m getting ahead of myself. While sitting in Game, a local Louisville restaurant, both Indy and I used our cell phones to get registered for the race on Saturday. We were thrilled that it was a 9 a.m. start time…meaning the morning wouldn’t be too early. Remember, she flew in from California…so her clock was a bit off. We were both stupid excited about the race and I was glad that she was going to get to race while here in Kentucky.
Time got away from us on Friday…so we didn’t make it to packet pick-up on Friday over at Swags. That was okay, though…because it was fine to pick it up on race morning. We had a late evening though…with a delicious food and wine pairing at the chef’s counter at Rye so we didn’t get in until late. After unwinding…we finally went to bed.
And I was supposed to run 8 miles this Saturday. Since the race was offering 3.1 miles, I got up earlier than both Cathy and Indy and knocked out five easy miles before breakfast and heading to the race. The drive out to the park was easy…no traffic issues at all. We parked at Iroquois Park and got out of the car, making our way over to the table that had packet pick-up. We got our numbers and our t-shirts. Cathy pinned me up while Indy went ahead and did up her number herself. I ate my banana and then went to use the bathroom really quick. After I returned, I noticed Wesley Korir walking toward the table. I let him take care of his stuff and pick up his race number (he was Bib #1) before I asked if I could get a picture with him. He was very kind and totally was more than happy to fulfill my request. He thanked me for coming out to the race and I thanked him for arranging it and setting it up for people to run for a great cause. He noticed the donkey sign that Cathy has at all races and asked if I ran Chicago. I told him I did and had such a great race. He congratulated me and then I let him move on to the other stuff he needed to do for the race.
We went to put the t-shirts in the car and get some stretching in. Indy had some stretches I hadn’t seen before. I remembered to do some dynamic stretching, which was good because I hadn’t been doing well with my PT stretches with Indy in town. Just ran out of time and was busy enjoying time with my friend. I had a few twinges on the 5 miles I did that morning, so I wanted to be sure to be good about stretching before the run. I kept it dynamic instead of static. I think that was smart.
We saw crowds were beginning to form up near the finish line chute. The owner of Swags began to speak into a bullhorn. He was hard to hear, but he thanked us for coming out and then turned it over to Wesley. Wesley asked how the bullhorn worked and then very graciously filled us in on his reasons for hosting this race and mentioned that the first two males and females would receive awards in the form of bracelets created by the kids in Kenya. Too cool. But I was aiming more on rebuilding my strength rather than finishing near the front.
We were told to move up toward the start line, just a short distance up the way. I lined up near the front It was a small race…as it wasn’t really advertised much…but it did have a bigger turn out than I anticipated. Dennis found me at the start line and I knew he would bust this race out of the park. He did, by the way, after asking what pace I was running and I had to (regretfully) inform him that I wasn’t focusing on pace as I’m still recovering from my ankle injury.
The owner of Swags announced that we would hear a two announcement start. Runners set…then the horn. No runners set was given. Just the horn. So, we sort of faltered at the front…but we took off.
Dennis was gone. He’s so fast. As for me…I just fought my way up the path heading for the first hill to climb in Iroquois Park. I feel so weak these days when it comes to running. My speed is totally gone. So, I was just trying to push just beyond my comfort zone without doing too much to hurt myself. So, I kept it challenging, but comfortable. I had some runners pass me…but I did my best to block out that feeling of total worthlessness…and just focus on breathing and constant forward motion.
As I was coming into around the mile and a half mark, Wesley Korir jogged (no…seriously…jogged) past me and shouted encouragement at me, saying that I looked good out there. And then…he moved on. Apparently, he started at the pack and would say something to the runners he would pass along the way, offering uplifting encouragement and the like. I think that’s amazing.
He was gone, despite just this easy run he was carrying on with as he passed. Amazing!
I moved into Mile 2 and was hitting up more of the hills on the loop that wraps Iroquois Park. I focused on just doing my best to get up them without feeling like I was dying. It was working. Yes…I wasn’t moving as fast as last year. Yes…I feel out of shape and like I’ve lost fitness…and I have…but I’m a fighter and this was part of me proving to myself that I am fighting to get back to where I want to be. It was the perfect race to do that.
I battled up the final hill I was to face and Mile 3 beeped on my watch as the parking lot at the amphitheater came into view. I could just make out the clock at the finish line. I didn’t care about the numbers…or the fact that I was passed by 4 other females. I surprisingly didn’t care about any of that. All I cared about was the fact that I crossed that finish line feeling like I left it all out on that course and performed to the best of my ability. Even after knocking out 5 miles prior to even showing up at the start line.
Wesley Korir greeted me in the chute and handed me a cup of water. He looked right at me and said, “Nice job, Karen!” That was so awesome to hear coming from this amazing runner and man. I thanked him and moved out of the way, finding Cathy. Dennis came over to ask how I did. I said I felt good about the finishing. And he said he was happy with his run. And then he had to get going due to an appointment he had at 10 a.m.
Indy and I at the finish of the Taper For A Cause 5K – Louisville, Kentucky
Cathy and I went to go stand at the finish to wait for Indy and cheer people on to the finish line. I love this part. And, not soon after, around the bend came Indy, looking so strong and amazing. She was all smiles as she crossed that finish line, setting a new 5K PR for herself. I went to give her a hug and congratulate her on her run.
We were making some plans to grab some breakfast before heading out for the day for some caving and other adventures. So, she said she’d go ahead and change at the park while I was going to wait until we got to Annie May’s for breakfast to change. It worked out well. While she and Cathy went to the car to get her stuff and Cathy stood sentinel outside the bathroom door that wouldn’t lock, I wandered around the finish line. Wesley Korir had gone out on a shakeout run with some of his friends and returned after making a second loop of the park. He was gracious enough to take pictures with people at the finish line, so I asked if I could get another one. He was so gracious once again. And as he looped his arm around me as a stranger, and very kind runner, took my phone to snap a picture, he said, “You looked strong out there!” What an ego boost. Just what I needed.
I admire and love this man so much. He is such a champion…both in races and in life. Such a kind, generous man.
After that, I wandered back over to the bathrooms just as Indy was coming out. And it was off to breakfast we went, before spending the rest of the day going through Marengo Cave and then hiking around for a little while.
So, my official results of the Taper For A Cause 5K are that I finished in 23:52. I was 20/77 finishers overall. I was 5/42 women finishers. Not bad at all. I’m actually quite okay with this. This is still not the run I know I can bust out…and that will eventually return (I HOPE!), but I am trusting my training and my physical therapists. I’m healing. I keep telling myself that. I…AM…HEALING. It was so awesome to run a local race with my friend visiting from California. We had such a great time. And I am glad the opportunity arose to make this happen while she was in town.
Product: Caveman Bakery Apline Caveman Cookies – $6.29+
Can cookies really be made the caveman way? Can paleo really go that far?
Ah, that new fad that so many people are jumping onto. Eat like a caveman, and reap the wonderful health benefits. While I find nothing wrong with cutting out refined sugars and processed grains…I go back and forth on the whole “eat like a caveman” thing. I mean…not being able to eat beans…or corn…due to sugar content or something. Nope. Not a fan.
However…paleo items are gluten-free. And when something hits the market that I’ve never seen before…my friend Jenn usually supplies me with a box. God love her! Well, I have previously tried and was not thrilled with the Tropical version of these cookies. Jenn assured me via a Twitter account that, surprisingly, the Alpine were better.
Well, it’s moment of truth week because I have no dessert on hand and these are in my pantry. Out came the box of Caveman Bakery Alpine Caveman Cookies.
Much like the Tropical variety of these cookies, these come individually wrapped inside the box. They are little flat cookies, slightly sticky as you remove them from the wrapper…probably the honey…no…definitely the honey. They smelled good. They looked deceivingly chocolatey. Would they be better than the very bland and disappointing Tropical flavor? Was it possible?
Kinda…I guess.
Here’s the thing. These cookies are chewy. Not like…soft…fresh out of the oven chewy. Not even processed cookies that are made to be soft and chewy chewy. Nope. These are just…chewy. Like…not quite gum…but almost…chewy. Which, we all know I prefer a chewy cookie to a crunchy one (although I will eat both and do so happily and without any measure of guilt!), but these…these are just too chewy. Yes…a cookie that is too chewy for me.
As for taste…Jenn was right. These actually do taste better than the Tropical variety. The Alpine Caveman Cookies have a hint of chocolate flavor. But it’s very mild and almost…not there. The honey really sort of stands out the most. I took a bite, tugging the very chewy cookie back and tried to savor it…find that flavor…find that chocolate flavor that I was craving. Only a hint. But…it was enough to cleanse the palate.
I guess.
I still wasn’t impressed. Strike two Caveman Bakery.
Sad, because I love what goes into these cookies. You want to talk about clean eating…these cookies are made from what Caveman Bakery says are ingredients that cavemen could have found while hiking in the alps. These cookies are simply made from honey, hazelnut meal, almond meal, and toasted carob seeds. They are gluten-free, dairy-free, and cholesterol free.
As for the nutritional aspect of these cookies…a serving size of the Caveman Bakery Alpine Caveman Cookies is 2 cookies. Yep. Two. Get those jaws loosened up, folks! This serving will provide you with 150 calories and 9 grams of fat. Most of that fat is from the use of the nuts (hazelnuts and almonds), so that is at least the healthy kind of fat. These two cookies contain 0 mg sodium, but 14 whopping grams of sugar. YIKES!! Okay…so it’s from the honey and carob but…YIKES! Okay…they are cookies. I’ll give them that. But still. And finally, you will have 2 grams of fiber and 3 grams of protein. Let’s hear it for meals made from nuts!
I don’t know…I understand the concept. I get that it’s considered a better way of eating. But I think these cookies are not what the cavemen had in mind when they thought about polishing off their saber tooth tiger consommé and needed to cleanse their palate. Perhaps some wild berries or nuts would have been sufficient.
While these cookies aren’t awful, they definitely didn’t do anything for me. Therefore, once the package is gone…it will be the last of the Caveman Cookies in my home. Kind of pricey for a product that didn’t wow me. Not one bit.
But, I think my jaw got the workout of a lifetime.
I mean…here I was…walking through the freezer section of a natural food store in Columbus, Ohio…and there you are…just screaming at me from your shelf in the freezer: CROISSANT.
Seriously…that was all I needed before jamming it into my rapidly filling basket and hoping the giant box wouldn’t take up too much of my allotted room. My roommate was treating me to gluten-free treats…things I couldn’t get anywhere else…but I had one medium-sized basket. My friend Jenn and I were pretty certain that we could “Tetris the shit” out of the basket with the products that were inside if needed. But…I was rapidly filling up and this box was one of the last items I put in. Mostly due to package size.
But…CROISSANT STYLE ROLLS! HELLO!
I wasn’t sure exactly how I wanted to utilize these, but I knew they were coming home with me. Fast forward to another meager living out of the pantry, fridge, and freezer week (I was out of town again, so no CSA bin). I happened to have some avocado on hand (because I always have that on hand) and a can of chickpeas, so I whipped up a delicious chickpea and avocado salad. I needed a vehicle in which to serve this on…and the Celiac Specialties Gluten-Free Plain Croissant Style Rolls were screaming (once again) to me from my own freezer. BINGO!
So, after a long day at work, I was ready for an easy dinner. I had set two of the four rolls in the box out on the counter to thaw in a bag. They did so beautifully. You can just eat them straight like that, but I like to toast my bread. So, I sliced the Gluten-Free Plain Croissant Style Rolls in half, drizzled lightly with olive oil, and popped them in the oven for about 5 minutes to lightly toast. While that occurred, I washed some baby kale and got the chickpea and avocado salad put together. When the Plain Croissant Style Rolls were ready, I popped them out of the oven and plated them. Then on went the kale and then a scoop of the chickpea and avocado spread.
Dinner was simple…and served.
When I first got these rolls out to toast, I noticed how light they were. Well, they were still light. Very light. In fact, toasting them didn’t really add any additional weight to them. I love that. Because so often bread can overshadow the dish. There is just so much of it. Well, this was not the case here. And upon taking my first bite, I found it to taste exactly like fresh bread right out of the oven. It had that crusty, warm, delicious, lightness to it. And it didn’t have any weird aftertaste or horrible flavor. It was just…plain bread. Very good plain bread. In a croissant roll form. And it was really, really good. I mean, really good. I was sad I only had 2 days worth of it, honestly. I liked it that much. Anything that can remind me of homemade, fresh bread is okay by me. Sure, this wasn’t seasoned with special flavors, but it’s honest-to-goodness good. And that’s all that matters.
Let’s look at the ingredients, shall we? Celiac Specialties Gluten-Free Plain Croissant Style Rolls are made from water, whole egg, tapioca starch, corn starch, corn flour, canola oil, potato starch, xanthan gum, sugar, rice flour, active dry yeast, and salt. That’s it. They are gluten-free and dairy-free.
As for nutrition… a serving size is 1 roll. In this roll, you will be consuming 110 calories and 3.5 grams of fat. One of the Celiac Specialties Gluten-Free Plain Croissant Style Rolls contains 50 mg cholesterol, 140 mg sodium, and 1 gram of sugar. That’s not too bad for bread. Trust me. You will also be taking in only 1 gram of fiber and 2 grams of protein. They are light and fluffy, remember…but not very filling. So, be sure you sandwich it up with something good and packed with both fiber and protein (like chickpeas and avocado!).
I wasn’t sure what these were going to taste like…and I admit, after my initial excitement, I was a bit worried that they would taste like cardboard…or worse. But that wasn’t the case. These actually tasted like real, “normal” bread rolls and I was thrilled that I made the decision to go ahead and give them a try. I hope I can find more of the various products that Celiac Specialties sells so I can give those a try as well.
Next time…two boxes.
Chickpea and Avocado Salad Sandwich made with Celiac Specialties Gluten-Free Plain Croissant Style Rolls
You know…I’ve had a difficult time finding decent and delicious gluten-free bagels. Being that I grew up in New York, bagels are more than just breakfast. They are a thing. No…really. They are religion. And when you are able to eat “normal” bagels, finding a good one isn’t a problem, even outside of the Bagel State of the World.
When you are gluten-free, however…this can be a task. I struggled to find a tasty and authentic bagel after I had to go gluten-free. There were so many failures. In texture, taste, and even size. I am a bagel connoisseur. I know what makes a good bagel…and the gluten-free ones just weren’t making the cut. And I was depressed.
My friend, Sara, who at the time was gluten-free, pointed me in the direction of Udi’s bagels. They were pricey…but…damn…they tasted just like the bagels I grew up eating. I was beyond impressed. And to this day, they are one of (now three) brands that I will all-out purchase because I trust that they will be good. O’Doughs Gluten-Free Bagel Thins are another. And…Katz Gluten Free rounds out the Trifecta of Gluten Free Bagel Awesomesauce™.
Katz Gluten Free introduced the bagels to their already amazing lineup of delicious gluten-free baked goods last year. I was stoked. I couldn’t wait to try them. But then…I just never got around to ordering them. When I had to order the $35 loaf of Gluten Free Braided Challah Bread…I added on some items to take me to $50 for the free shipping. One of these items was the Katz Gluten Free Everything Bagels.
FINALLY!!
And this morning, I pulled them out of my freezer to finally give them a try.
Katz Gluten Free Everything Bagels
First of all…keep in mind that Everything Bagels are not meant to be clean. As in…they are coated in seeds and seasonings and…well…you are going to make a mess. It just happens. But, you see, Everything Bagels are the iconic bagel. They have all the best toppings in one place. They are legendary. And they are delicious. I hoped the Katz Gluten Free version would be as good as the ones I grew up eating.
After allowing two of the four bagels that come in a pack thaw on the counter while I went to my spin class, I returned home and turned on my oven. I removed the bagels from the ziplock bag I had them in to thaw and eased their pre-sliced halves apart. I set each one on a baking sheet and threw them into the oven to toast while I took a quick shower before having to head to work.
They toasted up beautifully. Sheer bagel toasting perfection. As I emerged, now dressed for work and no longer a hot, sweaty mess I pulled them from the oven and put a schmear of vegan cream cheese on each half. I served up one bagel to my roommate (who has had Everything Muffins, but not an Everything Bagel) and allowed her to dive in while I put the cream cheese on my own halves, poured my coffee, and went to tuck in to my own brekkies.
One bite…and I was transported back to my bagel-eating days of yore. For real. These bagels are packed…and I mean packed with flavor and all the authentic ingredients of a “real” Everything Bagel. Katz Gluten Free knows exactly how to make bagels. This was spot-on perfect in taste, texture, and…yes…even size. Udi’s Gluten Free Bagels can be a bit…large (but, OMG…SO YUMMY!), and the bagel thins are made to be thin without as much bread. This…this is the happy medium. Seasoned to perfection. No lacking in any of the toppings. Gluten Free Bagel of Everything and More!! WOW!
I’m already salivating knowing I still have two more in my freezer.
Let’s talk ingredients, as we always do. The Katz Gluten Free Everything Bagel is made from a gluten-free flour blend (tapioca, white rice, brown rice, potato, soy, corn), egg whites, water, cellulose fiber, oil, corn syrup, sugar, cellulose gum, yeast, salt, corn fiber, soy lecithin, lactic acid, sesame seeds, poppy seeds, minced garlic, and minced onion! Yep…that’s an Everything Bagel to me. These are not just gluten-free but also dairy-free.
Nutritionally speaking, these aren’t bad for bagels. Not at all. A serving size is one bagel. This serving will provide you with 250 calories and 9 grams of fat. You will also be getting 150 mg sodium and 6 grams of sugar. These are cholesterol-free. In addition, you will be consuming 12 grams of fiber and 6 grams of protein, so you will certainly feel full. That’s always nice!
Oh yeah…Katz Gluten Free Everything Bagels are definitely a hit. I intend to stock my freezer with them more often. For sure. If you haven’t tried them yet…get right on it. You will thank me for it later.
Katz Gluten Free Everything Bagel toasted with a schmear of Tofutti Better Than Cream Cheese
My mom and me at the Making Tracks for Celiacs 5K – Birmingham, Alabama
Race: Making Tracks for Celiacs 5K
Place: Birmingham, Alabama
Date: April 5, 2014
Time: 21:52*
Please note that once again I am putting an asterisk at the end of an official time for a race. Please note why. According to my Garmin, this race was not the 3.1 miles a 5K runs, but actually 2.92 miles. I don’t hold the Making Tracks for Celiacs people completely at fault for this. Let me explain why.
I found out on the morning of the race during the announcements prior to the start that due to the soccer tournament that was going on, the course we were to run had to be changed. So…they very little time to come up with a new course. But they did. Albeit…a little short.
But, you know…whatever. This stuff happens.
I won’t let it completely dull what turned out to be an amazing experience for me.
Why?
Because I did this race with…my mom!
Yep. My mom!! Both my mom and I are Celiacs. So, I try to make it a point to get down to Birmingham, Alabama for this event each year. Last year, I had to miss it as it was on a weekend I had another event already going on. But not this year. And, as a special bonus, I was going to run the race and my mom was going to walk it. We made plans via phone conversations and text messages…both got signed up…and both eagerly anticipated the arrival of the big day.
On Friday, my mom went to the Birmingham Earth Fare store to pick up our packets. The t-shirts for the event were still in transit, so they gave her t-shirts from the previous year and told her that both she and I (she was also picking up my packet) could get this year’s shirt on race morning. Where was I? I was on the road, driving down to Birmingham directly after work. I didn’t arrive until around 10:00 p.m. Then had to have some social time and catching up with my parents, as well as see what has been done to the house (they just got moved back in after a pipe burst while they were on vacation in Mexico in January). This made for a later-than-usual night before a race, but it was worth it. I loved getting to talk to them and catch up some…but we all knew we had an early morning ahead of us, so we decided to turn in for the night.
I woke up very early the next morning because I had to get dressed for the race as well as do my PT stretches. So, after checking the weather…which was supposedly warmer than what the Weather Channel predicted the night before…a balmy 52 degrees with some winds making it feel 50 degrees, I got out my shorts and my t-shirt and got myself put together with the colored hair and the BondiBand and compression sleeves like always. No skirt today. I was rocking the shorts. I went downstairs to do my stretches before anyone else got up. And managed to finish them up just as my mom came out of the bedroom. We hugged and I said I was going to go knock on Cathy’s door to wake her up, but as I got to the top of the stairs, she was already moving about. Sweet. Good start to the day.
The four of us (my mom, dad, Cathy and myself) all had breakfast that day (consisting of some cereal and a gluten-free blueberry muffin from Udi’s Gluten Free). My mom and dad split a banana and I got one to take with me to eat about 30 minutes prior to the race. Then, I went upstairs to brush my teeth, throw on some yoga pants and a hoodie, and grab my running bag with a change of clothes inside and a different pair of shoes. My dad was (im)patiently waiting at the door for all of us (well…just me…everyone else was ready to go as I came down the stairs). So, we headed out through the garage to get in the car and make the 25 minute drive from their house to the Hoover Metropolitan Stadium, the new site of the race and the Gluten-Free Expo that was happening afterwards.
We pulled into a nearly empty parking lot, but saw the banner for the Making Tracks for Celiacs 5K hanging above the door. So, we were in the right place. My mom and I hopped out of the car, and I was glad that I had on my yoga pants for the time being because that wind was COLD! We went over to packet pickup and registration to get our t-shirts for this year’s race then went to meet up with my dad and Cathy. We decided it was too chilly to stand outside in the wind, so all got back into the car. I ate my half of the banana. Cathy got out to get rid of the peel from her half then proceeded to stand around outside, staring at the car as if willing all of us to join her in the chilly morning air. I refused for about 5 minutes. But, I knew I needed to take off the hoodie and yoga pants and get acclimated…so that’s what I did. I stepped outside of the car and immediately broke out into goosebumps. Damn that cold air.
I did a few dynamic stretches to warm up before the race. As I was finishing those up, I heard the race organizer get on the horn and start to talk about the event and the change in the course. I figured I could just follow the people in front of me…which is how I do every race. So, I vaguely paid attention and heard things like…run through the RV park…go behind the dumpster…be careful of the giant puddle…run around a pole…
These are the things race organizers go through when they very suddenly have to change their race course, which has been plotted for months, mind you! Before the soccer tournament was even scheduled to be plaid. Frustrating. They were not happy. We were told to head out to the start line…so we did. I stood near the front. It looked like we had a good turnout, which is always a good thing. And before I could get my Garmin ready to record…the air horn was blown and we were off.
I punched the button on my Garmin, it started, and off I went with the group, following a group of kids, a couple of guys (one of which was the race organizer’s husband), and a few other people. The kids petered out almost immediately, deciding they had run enough…so I passed them after the first turn. Then, I passed one of the ladies in front of me…only to get passed up by a super-speedy woman (Allison Hoover), who I couldn’t catch up to or pass up again to save my life. She was flying. We were sent over a bridge and up an incline…then made a turn to go up another incline…then turned around in a cul-de-sac…and sent back down the hills. It was as I was nearing the bridge to head out into the parking lot that I passed my mom and dad. They both cheered for me…shouting “Go Girl!” and clapping. It made me smile.
So, then we hit the parking lot and were sent through the RV park. This was about the time we hit Mile 1. So, one down…just a couple to go. We ran through the RV park and then made this crazy loop thing and were sent up another part of the parking lot and around to where there was a bit of a trail leading to a path that was behind a dumpster. They weren’t kidding. Upon making the turn onto the path and rounding the corner, you encounter one of the steepest downhills of your life. Seriously. I pulled up so as not to tear up my quads and maneuvered it safely and effectively. There was a little dip at the bottom before you were sent up a climb on the other side. For every downhill there is an uphill. I pushed up that and ran on that path until it dropped me off in a new section of parking lot. I followed the volunteers, keeping cones to my right or left, or whatever I was instructed to do at the time. I found Mile 2 (which was marked)…but my Garmin didn’t beep. I normally don’t check but I was curious…
My Garmin said 1.78 miles. Yikes!
Me crossing the finish line of the Making Tracks for Celiacs 5K – Birmingham, Alabama
Into the final part of the race, I just attempted to keep my pace as best I could. I came back into the main parking lot and was sent down to where some walkers and runners were coming around to head toward the dumpster. I remained on my side of the cone, avoided a huge lake (er…puddle…) and pressed on the path volunteers directed me on. The guy in front of me made a turn then headed toward a pole near the end of the lot. He ran around it and I followed, then we hit the straight-away toward the finish line. I passed him up and kept on moving as fast as I could. I crossed the finish line, paused my Garmin and made my way through the chute. The race organizer tore off the bottom of my bib and I moved on to get some water. Super-speedy Allison Hoover made a comment about my shoes (I was in my new Newton’s) as she was wearing Newton’s herself. We bonded a little. Then I went to get water and she went to talk to friends.
I finally checked my Garmin and saw that it read only 2.92 miles. That wouldn’t do. So, I handed Cathy my cup of water and did an easy shakeout for .20 miles to get me up to 3.1 miles. That was what I intended to run that day and that was what I managed to get in. I could see my parents again, heading toward the dumpster line…and they were leading all the walkers. Honestly, my dad wasn’t registered. But my mom encouraged him to walk it with her. He kept telling her to keep moving without him, but she stuck with him. And I think that’s super awesome.
I cheered for them when they emerged and headed back through the lot and made the turn to head toward the turn that would take them to the pole and then, eventually, to the finish line. I stood near the finish to cheer and when they emerged, I was shouting and just clapping and jumping up and down. As he wasn’t registered, my dad dropped off and came to my side and let my mom finish her walk by passing through the finish line. Cathy took a picture. It was awesome. I went over to give her a hug. We then went to go get bottles of water and some clementines that the race organizers put out for everyone.
Clementines are my favorite post-race thing to eat. Seriously! That or watermelon. For real.
The kids 1 mile fun run would be starting soon, and awards were said to be at 10 a.m. with the expo at 10:30 a.m. My mom and I said we would hang out at the race if Cathy and dad wanted to make the mandatory coffee run. Turns out awards weren’t being done before the expo and now the expo was open at 10:00 a.m. My mom and I went over to the doors leading to the banquet hall and stepped inside to get out of the wind. She called my dad to find out if they were close to returning. They were. And about five minutes later, they pulled in, coffees in hand. Now properly armed with caffeine, we hiked up the stairs to the expo (I mean, why take the elevator, right?) and went to see what was offered.
The expo was much smaller this year than it was two years prior. MUCH smaller. But the vendors were all super nice and there was a lot of delicious products and treats to try out. Cathy and I split any large portion of something while my mom and dad would split theirs. It made it so we weren’t too full for lunch shortly after (which we were meeting up with my sister and my youngest nephew). As we were making our way around the floor, the race organizer started to call participants over for the awards.
While I was the second female overall, they weren’t giving that award away. This did mean, however, that I placed first in my division. And when my name was called for the 30-39 age division, Cathy, mom and dad all cheered. They almost ran out of medals at this point…having not ordered enough it seemed. I got the last first place age division award though…so they wouldn’t have to mail mine to me all the way in Indiana.
We finished up at the expo, went shopping at Organic Harvest, and then met up with my sister for lunch. It made for a great day.
So, my official results of the Making Tracks for Celiacs 5K are that I finished in 21:52 (but remember…the course was short). I was 9/79 finishers overall. I was 2/54 women finishers. And I was the 1/18 in my division. Not too shabby, I think. Granted, it’s still not the run I know I am capable of, but I’m still just being cautious on this ankle. I get nervous about pushing too hard…and reinjuring it. I know I am capable of better…but I was proud of my results. And, even more, I was proud of my mom for coming out and doing the race with me. She can’t run, as her ankle is permanently fused, but she loves to walk. And this was for a cause that effects both of us…and we had a blast being a part of it. In fact, we’ve decided to make it an annual event.
Product: Caveman Bakery Tropical Caveman Cookies – $6.29+
Yep.
This is just what you are thinking. These cookies are called “caveman cookies” for a reason. And that reason is…(insert trumpeting here)…they are a part of the “caveman” diet…or the Paleo Diet as it is often called now.
Now, as a gluten-free vegetarian, a lot of what I make can be done the Paleo way…but a lot of my protein sources (beans, peanut butter, etc.) are frowned upon in the paleo diet. As are some of my favorite vegetables – like potatoes and corn. So, while I know a few people who do follow that “caveman” way of eating…I can’t for my own health. It just isn’t feasible for me. But, that’s not to say that I don’t try these “paleo” recipes and items that are now on the market. As long as they fit into my dietary restrictions, I’m never one to turn down the opportunity to try something new. And…since I do know people who live by this form of “diet”…I have learned how to bake many staples to fit into the “caveman” diet by trying out different flours, often made from almonds or coconut.
So, while I was in Ohio visiting my friend Jenn, she picked up for me some interesting cookies that fit my tastes and…were gluten-free. Jenn loves me like this and often has goodies for me to try waiting at her house. I took a gander at the boxes…seeing the open-mouthed Caveman and the words Tropical on one box. Alpine is the other flavor…and the one I haven’t tried yet. YET!
Well, with the demise of the gluten-free vanilla bean pound cake (it was SO good!), I needed a new sweet treat to cleanse the palate after dinner. I recalled these boxes in my pantry and screamed my thanks to Jenn as I pumped a fist in the air in dessert victory. I mean…dessert is something I grew up eating after dinner. It doesn’t have to be huge. A cookie or a small bowl of ice cream…just something sweet to tie up the meal. That’s how I was raised. I still swear to this today. So, I happily snagged the Caveman Bakery Tropical Caveman Cookies from the pantry.
So, it was cookie time. And you know…I am a complete cookie monster. My favorite thing in life is a good cookie!! And when I opened up this box…I found individually wrapped little cookies (about the size of a silver dollar) just eagerly awaiting their trial. I plucked four from the box (two for me and two for my roomie) and got to unwrapping them. They smelled absolutely delicious. Hard to explain just how they smelled, but I caught the macadamia nut and a hint of sweetness from the coconut and ginger. I opened up two cookies for my roommate and delivered them, giving her the usual disclaimer that, “if they suck we can try something else…” As I was heading back into the kitchen, she took a bite. At first…I couldn’t tell what she thought of them. The face she was making was sort of neutral. Then…there was something. But from where I stood, I couldn’t tell if it was good or bad. So, as I was opening up my cookies, I asked her how they were.
“They are like…chewy cardboard that is sweet.”
Um…that can’t be good.
“Are they edible?” I inquired.
She thought for a moment and took another bite. “Well…I’ll eat them…but they aren’t something I’d buy again.”
Okay…
Guess it was my turn to give them a try. I settled in for dessert and took a bite.
So…here is the nitty-gritty:
The Caveman Bakery Tropical Caveman Cookies are good in that they are chewy and use real ingredients. I mean…it doesn’t get much more real than what goes into these cookies. They are not so good in that they don’t really have that much of a flavor. I know…you probably think it’s that I’m missing the sugar…but I cut down on sugars wherever I can and try to do low sugar even in my snacks and cookies. Often I substitute honey…which is what is used in these cookies to sweeten them. The thing is…they are really bland. They do have a nice nutty flavor to them, which I like. The coconut hits at the end. And the ginger doesn’t overpower…but there is just something about them that didn’t…wow me. I wouldn’t say they taste like cardboard, but they definitely take some getting used to. I love a chewy cookie and I wasn’t certain these would be…but they are very chewy. And that…is my favorite part. With nothing more than the hint of coconut for something “tropical”…I can’t for the life of me figure out why these are called “tropical”. But…they aren’t awful. And we will polish off the box.
Let’s talk ingredients. Honestly, the good thing about the Paleo Diet is how straightforward ingredients are in products. The Caveman Bakery Tropical Caveman Cookies contain almond flour, organic honey, unsulfured coconut, macadamia nuts, and ginger. That’s it. They really are chewy…and contain 100% real ingredients and are gluten-free. They are also cholesterol free and sugar free.
Nutritionally speaking…here’s how the Caveman Bakery Tropical Caveman Cookies stack up. A serving size is 2 cookies. Yep. TWO cookies. This serving will provide you with 140 calories and 10 grams of fat. Yep…10 GRAMS OF FAT!! Don’t freak out though. Much of this fat is derived from the macadamia nuts and almond flour. Fat from nuts is a healthy fat. So…yeah…deep breath. It’s okay. Additionally, these cookies contain 10 grams of sugar, 2 grams of fiber rand 3 grams of protein.
So…while these aren’t awful, they aren’t amazing either. They are just sort of “MEH.” And a “MEH” dessert is not a dessert that will be repeated. We are going to finish up the box. And, yes, we will also try the Alpine Caveman Cookies as well to see if they perhaps satisfy us better or have more flavor. I give kudos to Caveman Bakery for making a paleo-friendly cookie for the market…but it seems they could use a little help with the recipe. But, that’s just my cookie-loving opinion. I don’t think I’d invest in these in the future. At least not this flavor.
The Celiathlete 