It has become quite evident as of late that shortbread is totally in. Totally. Why? Because I have been eating a lot of it recently. Oh, nothing is better than that slight crunch, that buttery flavor, that sweetness that sort of hits on the light side of savory. Yeah…shortbread is pretty amazing.
Gluten-free shortbread can go either way. I’ve had some that have impressed, and I have had some that have fallen short of all expectations. I wasn’t sure what I was getting into when I picked up a bag of Simply Shari’s Gluten-Free & Fabulous Almond Shortbread Bite Size Cookies…but it was a risk I was, apparently, willing to take. I had previously only tried one other product from Simply Shari…a frozen pizza…and I fell in love with it. I think that was where my confidence in this product came. That and the fact that I really am a cookie monster…and where there are gluten-free cookies…you will find me.
Simply Shari’s Gluten-Free & Fabulous Almond Shortbread Bite Size Cookies are a simple blend of recognizable and common ingredients: sugar, unsalted butter, rice flour, brown rice flour, sweet rice flour, tapioca flour, cornstarch, potato starch, xanthum gum, water, baking soda, and modified corn starch. Basic, key ingredients to any shortbread, yes? Even better…the products that Simply Shari’s produces are all made in a dedicated gluten-free facility. It definitely takes some of the guess work out of what you are eating…even if it is simply a cookie (or three).
Given that these are almond shortbread cookies, be assured that almonds are a prevalent and important part of the flavor and texture in this flavor of shortbread. This particular flavor has almond slivers throughout the crumbly, buttery cookies. And that…honestly…is what sets it apart from other gluten-free shortbread.
Let me first start by saying…this is, hands down, one of the better gluten-free shortbread cookies out on the market. The almond flavor really meshes well with the buttery, sweet flavor of the shortbread itself. In fact, these are so reminiscent of homemade shortbread cookies. Honestly. The sweetness is just the right amount to make it feel like a dessert. It definitely cleanses the palate. And it has that wonderful shortbread crunch, coupled with the taste and smell of almonds…it’s right at shortbread perfection.
And…even better…is that these cookies aren’t loaded down with calories and fat either. When it comes to other gluten-free treats on the market, these will definitely fit into your diet plan, for sure. There might be a little guilt, but nothing a good yoga session won’t burn off.
A serving of these cookies is 3 bite-size cookies. Yep. Three. These cookies are about the width of a quarter and stand about a half an inch tall. So, they are just the right amount of dessert at the right time. Three cookies will only set you back 120 calories and 6 grams of fat. That’s not bad for a cookie, as I said before. Additionally, you will take in only 80 mg sodium, 1 gram of protein, and a scant (for cookies) 7 grams of sugar. Loving it? I am.
I’m so very impressed with these cookies that I’m looking forward to opening my next bag of them…which just happens to be the Lemon Shortbread variety. Lemon + Shortbread…two of my most favorite dessert flavors in one? With Simply Shari’s…I bet they are beyond simply delicious.
As for Simply Shari’s Gluten-Free & Fabulous Almond Shortbread Bite Size Cookies…delicious doesn’t even begin to cover the amazing flavor, texture, and lightness that are all pulled together in this fine product. Spectacular snacking and sweet treat potential. And I’m loving every serving of them.
Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!
A couple of weeks ago, I was the proud recipient of a box of goodies from Udi’s Gluten-Free, one of the first gluten-free companies to really wow me with their products. This two year journey into the gluten-free world was a struggle at first, and then…I discovered the wonder of Udi’s. First bread I liked. First cinnamon rolls I had after going gluten-free. First muffins that tasted like they were fresh out of the oven at a corner bakery. Yep…I had a deep love affair with Udi’s, which continues to this very day. I have yet to meet one of their products that I don’t love.
Case in point…
Last week, my mornings were hectic and stressful. I was pulling extra hours at the office, trying to fit in my training runs, and still make it to the gym every other day. It meant that cooking something for breakfast was near impossible. I didn’t have time for that. At all. Thankfully, this box came along at the perfect time…and with it…brought perfect breakfast bliss.
Back in January of last year, I blogged on the epic tastiness that are Udi’s Gluten-Free Blueberry Muffins. What I said back then still applies today. And let me tell you, I have devoured the blueberry muffins on more than one occasion. My mom tends to buy some sort of muffin from Udi’s lineup when I come home for Christmas to visit. This past holiday…blueberry. Yep. Love. Every morning was full of blueberry love. A simple warming in the microwave and it was like it was hot out of the oven. They are soft and moist, and you would never, ever guess that they were frozen or refrigerated prior to consumption. That’s how good Udi’s is with these products. That’s how much care they put into their food. It doesn’t taste manufactured. My favorite part of the blueberry muffins, aside from the sweet berries and moist cakey muffin part…is the crystal sugar that is dusted over the top. It puts a little crunch into the product, which is already flavored with lemon and vanilla. Blueberry muffin bliss…every time. These have never disappointed. And, as long as Udi’s keeps this tradition alive…they never will.
In my mind then…nothing could ever top the Udi’s Gluten-Free Blueberry Muffins.
What might this product be? Well…muffins for starters, duh!
But, these were nothing like what I expected.
Enter…Udi’s Gluten-Free Harvest Crunch Muffins.
What in the world are Harvest Crunch Muffins? Well, I can elaborate for you.
Udi’s Gluten-Free Harvest Crunch Muffins are everything you want a muffin to be…and then some. Not only do they pack a nutritious punch with each muffin, being that they are filled with healthy ingredients that are rich in protein, vitamins, and minerals…but they are just sheer awesomeness baked in muffin form. Allow me to elaborate.
Harvest Crunch Muffins are a Udi’s take on a more savory, yet still sweet, muffin, making these ideal for any time…but I devoured mine at breakfast. And when I say devour…I mean devour. What made them so nom-worthy? Well, for one thing, they combine the sweetness of cranberries, with the salty (and texture-giving) pepitas (pumpkin seeds), along with sweet potato and quinoa flour. What emerges is this rich, sweet and savory flavor that is so satisfying to the palate, you’ll find yourself digging in for more. I hope my area gets these muffins soon (we tend to run a year behind on new products in the gluten-free market), because these were crazy-good. Stupid-good. Amazing.
And, as I mentioned a bit earlier…nutritious too.
A serving is one muffin. These come in a pack of four. And with one muffin, you are served 250 calories and 10 grams of fat. That’s really, really good when it comes to muffins. Regular muffins can sometimes be twice that for an entire muffin. I am SO impressed. In addition, you get 4 grams of fiber and 3 grams of protein in each serving. LOVING it. These are also low in sodium as well. And I love that the ingredients are all real food that I recognize and don’t need to hit up a dictionary to know what it is I am consuming.
Blueberry muffins will always be one of my favorites, but I really think Udi’s outdid itself with the texture, flavor, taste, and just sheer awesome nutritiounal powerhouse with those Harvest Crunch Muffins. Look for them. Buy them. DEVOUR!! Trust me…you won’t just eat them…you honestly will devour them.
But that’s okay…
Gluten-free goodness can still be hard to come by. Thanks to Udi’s…it’s a given.
I have to admit…when I saw the news coming out of Expo West from Bakery On Main, touting two brand new oatmeal flavors. Two very delicious brand new oatmeal flavors. In fact, the flavors just happened to be two of my most favorite treats in the world…which I usually only get if I make them, due to being gluten-free. What might these new flavors be?
Carrot Cake and Blueberry Scone.
Go ahead and read those again. Your eyes are not deceiving you.
Now, back when I was first getting used to my gluten-free diet, I was looking for something I could eat at work that wouldn’t cost me an arm and a leg and would be quick and easy to make…as well as eat at my desk. The answer: gluten-free oatmeal.
I tried numerous brands, but absolutely fell in love with Bakery On Main. Nothing has come close to the flavor profiles that they weave into their oatmeal. It took a lot of gluten-free oatmeal sampling…but I have become dedicated to this particular company when it comes to oatmeal. It is the best out on the market, and I will forever say that. I should know…I eat it every day for lunch.
Yep. Every. Single. Day.
It makes the anticipation leading into lunch even greater…knowing that I’ll soon have a piping hot bowl of oatmeal to eat and enjoy…and savor. Because I love to savor this oatmeal.
Well, soon after Expo West, I was sent sleeves of each flavor oatmeal they try. I have been eating, enjoying, and growing even more in love with their Strawberry Shortcake, their Apple Pie, and their Maple Multigrain Muffin (which since that post, I have eaten more and more of, and love just as much as the others. Honestly…I should do a blog redux on that flavor. It has earned my respect and the respect of my oatmeal-craving palate). Already I knew their oatmeal was epic. But…there were three flavors I had yet to try. And now…they were in my possession.
Product: Bakery On Main Gluten-Free Traditional Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Traditional Flavor Instant Oatmeal
The first one, actually, had been out on the market for awhile. It’s simple. It’s basic. It’s Bakery On Main’s Gluten-Free Traditional Flavor Oatmeal. It doesn’t get much more basic than that. Simple. And sometimes that can be a bad thing. But that is not the case here. In fact, this was the oatmeal I was least enthusiastic about trying. I even brought some fruit to throw into it. Guess what? It didn’t need anything to touch it up. Not in the slightest. While I have never been a fan of just plain oatmeal…I am a fan of this one. A huge fan. I actually incorporated the fruit and then was sorry that I did, because the oatmeal was much more amazing without it. Lesson learned.
This is no ordinary traditional oatmeal. This is traditional taken to the next level. The flavor was amazing. It didn’t lack any sweetness. And the texture…as with the other flavors I have been eating for…over a year now…fantastic. Just amazing. Warm. Rich. Filling. This, once again, proves how amazing Bakery On Main is when it comes to their products. They ensure the quality and flavor of their products. And that means they work hard to achieve flavor perfection. This…is perfection.
Nutritionally speaking, the Traditional Flavor Oatmeal from Bakery on Main is 200 calories per serving and 4 grams of fat. Not too shabby. And just right for a light lunch. Trust me. But the amazing nutritional worth doesn’t stop there. Nope. Let me continue. You see, Bakery on Main has achieved oatmeal perfection with their tried-and-true blend of certified gluten-free oats, chia seeds, flax meal, quinoa, and amaranth. What this does is boost that nutrition profile a little, giving each serving of this oatmeal 8 grams of protein per bowl and 6 grams of fiber. This flavor has no sodium, no cholesterol, no trans-fat, and is sugar-free as well. LOVING that.
Oh…did I mention that it is amazing? Even if you don’t think you like plain oats…you’ll love this one. If I did…I can guarantee that you will too. Trust me, leave the fruit at home. You won’t need it and you’ll only ruin perfection.
Product: Bakery On Main Gluten-Free Carrot Cake Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Carrot Cake Flavor Instant Oatmeal
The newest flavors were what I was looking at trying first. And the first one selected:
Carrot Cake.
Yep. Bakery On Main Gluten-Free Carrot Cake Flavor Oatmeal. Sounds like dessert for breakfast, yes? Oh…trust me…it is so much more. I am a huge lover of carrot cake. Honestly. It doesn’t get much better than a delicious slice of carrot cake. In fact, I’ve created quite a few carrot cake flavored things (pancakes, scones, etc.) just because I love the taste of carrot cake so very much. It’s one of my guilty pleasures. And I am unashamed.
That being said, when I set about preparing this oatmeal just as I have all the rest of Bakery On Main’s oatmeal. I poured out the contents of the packet, which, as always is a base of certified gluten free oats, amaranth, chia seeds, flax meal, and quinoa, making even a dessert-y oatmeal a great source of whole grains. Love it. I added 2/3 cup of water and tossed it into the microwave for 90 seconds. While it was cooking…oh my gluten-free god…it smelled fantastic. I might have drooled more than a little. When it was done cooking, I gave it a stir…and went to take my first bite.
Yep. Dessert for breakfast (or in my case lunch, but really…it’s carrot cake…it’s good anytime!). No doubt about it.
In fact, as I was eating it, my roommate stopped by my desk and asked what smelled so good. I let her have a taste. She’s not a fan of oatmeal at all and she can take or leave (but mostly leave) carrot cake…but she was blown away by this one. Now that’s saying something. I didn’t have any nutrition information on these, but I’m guessing that the calories fall around where the other flavors do, about 200 per sleeve of oatmeal. Remember…these are brand new to the market…as in they hit shelves just recently. But, what I do know from Bakery On Main’s Web site is that this particular flavor was adapted from an actual carrot cake recipe. No wonder it tastes so good. If you like a little bit of dessert in your life without a lot of calories, fat and sugar…give Bakery On Main’s Gluten-Free Carrot Cake Flavor Instant Oatmeal a try.
Product: Bakery On Main Gluten-Free Blueberry Scone Flavor Instant Oatmeal – $5.99+
Bakery On Main Gluten-Free Blueberry Scone Flavor Instant Oatmeal
Lastly, but certainly not least is the other brand new flavor from Bakery On Main in their instant oatmeal lineup.
Blueberry Scone.
Mmmm…scones. We all know that I bake plenty of scones pretty much every week. They are portable, delicious, and guaranteed to be gluten-free when I make them. Among my favorites…blueberry. So, when an oatmeal is given the flavor of one of my favorite breakfast treats, you better believe that I’m anticipating each and every spoonful.
I first fell in love with scones when I visited Europe back in 2003. Every time I’ve gone back, I’ve devoured one or more somewhere…normally at a local café for an on-the-fly snack. But, then I had to go gluten-free…and now scones have to be made by me if I’m going to eat them at all. No problem. But…here…Bakery On Main takes this classic coffee house treat and turns it into a bowl of oatmeal. Not only are pieces of real blueberries incorporated into the mix, but the normal blend of certified gluten-free oats, chia seeds, flax meal, amaranth and quinoa…all providing the perfect nutritional balance to this sweet oatmeal treat.
Let me tell you…not only does this oatmeal smell fantastic as it warmed and cooked in the microwave, it tasted beyond fantastic as well. Just like a blueberry scone. A soft, mushy scone…like the dough before it bakes, warmed through. Yep…nailed it, Bakery on Main. This one totally took me by surprise. I am a huge fan. LOVING each and every spoonful.
Again, this is a brand new flavor and currently there is no nutrition information up on the Web site…but again I anticipate it to fall around 200 calories per serving, with low fat, low sodium, and high in protein with a good dose of your daily fiber. Nutrition while feasting on something that tastes like a treat. It doesn’t get much better than that. YUM!
Total oatmeal love going out to Bakery On Main once again. They won me over with their first three flavors, and they totally went above and beyond all expectations with the release of their new flavors. From Traditonal to Carrot Cake to Blueberry Scone…Bakery On Main is totally making over oatmeal for the better. And all of this gluten-free goodness is hitting shelves in your area…soon. If it hasn’t already. Go seek. Go find. Go enjoy. These flavors are totally worth it.
Satisfy your cravings for a coffee house scone with a savory bowl of Bakery On Main’s Blueberry Scone Instant Oatmeal. This breakfast treat won’t let you down with pieces of real blueberries, chia seeds and our favorite ancient grains, Amaranth and Quinoa.
Me starting off on the 8 mile bike portion of the Floyd County YMCA Tri-At-The-Y Super Sprint Triathlon
Race: Tri-at-the-Y Super Sprint Triathlon
Place:Floyd County YMCA, New Albany, Indiana
Date: April 21, 2013
Overall Time: 1:04:03
I can now officially call myself a triathlete. For real. No indoor triathlon this time. Nope. The triathlon that I participated in two weekends ago was an official Super Sprint Triathlon, which did not happen indoors on gym equipment this time. If you recall, my last triathlon was an Indoor Triathlon, and I wasn’t too keen on it. Besides, it wasn’t a true triathlon. No measured distance to run or pedal, just set times on a treadmill and stationary bike. Then a certain time in the pool. Done.
NOT. THIS. TIME.
And I couldn’t have been happier about it either.
Granted, when I signed up for this, I had no clue what I was getting myself into. I’m just going to be honest. I am a good swimmer, but I’m not a fast swimmer. I can bike, but I’ve never done so in competition form. And the weather had been so cold leading into this race, that the only practice I was getting on the bike was on the stationary bike at the gym. Definitely not the same as getting out onto the road and tackling some real hills. But, you make do with what you’ve got, yes?
As a runner, I knew I would have that part down. It was the bike and swim that were making me nervous. As I got on the stationary bike on every gym day leading up to the triathlon, I was feeling a bit better about the bike portion…but that swim portion still seemed a bit daunting. Granted, it was a simple 300 meters in the pool, but that was six laps (down and back) in each lane of the pool at the YMCA. I got in one morning of swimming in the pool prior to this event…and it took me 20 minutes to do the required 6 down and back laps. I was not feeling confident at all about that part of this triathlon.
Running is my passion. I have yet to find that same passion in any other sport. I run a lot, I run often, I run without forcing myself to do so. It’s just something I love to do. Early, late, it doesn’t matter. I’ll lace up those shoes and just go, go, go whenever I want. I run slow, I run fast, I run long. I run…pretty much every day. At most 6 out of 7 days a week…runs of varying lengths. But, I know that cross training is also important to building up better skills as a runner. A triathlon is a great way to get a sample of cross training with two very different sports from running – biking and swimming. Throwing in two consecutive and challenging sports with a run was a good introduction to other options out there, that’s for sure.
A Super Sprint Triathlon is a great introduction to triathlons. I’m so glad I did it, although I had a nervous respect for what I was getting myself into. I didn’t mention it to anyone because I wasn’t completely sure I could do it. Or do it well. And that just means…to my own high standards I place on myself when I compete.
A Super Sprint Triathlon consists of an 8 mile bike, a 2 mile run, and a 300 meter swim.
Small…but daunting to someone who really just runs. I think I took it on like a champ though.
The day before the triathlon, I had gone out for a quick 5 mile run, and then later met up with my friend Nikky for her last long run (10 miles) to pace her as she prepped for her mini marathon the following Saturday. So, I was going into this with some tired legs as it was. But…I’ve never really let that slow me down (much) when it comes to races. What I didn’t know was what to expect when the triathlon kicked off. I was…really clueless going in. That was evident by the fact that I was going to be doing the biking portion of the race on a mountain bike…not a road bike. Even better…the bike didn’t quite fit into the trunk of my Toyota Corolla, despite lowering the seats. So, much of the drive to the YMCA was cautious, hoping that the trunk didn’t pop open in the process as it couldn’t be shut.
I also had to think about what I was going to wear. It was required that all participants wear their bathing suits under their clothes for the triathlon. I had to do that with the indoor triathlon I did last March, so that wasn’t an issue. The issue was…it was flippin’ cold that morning. For real. Like 40 degrees cold. So, I had some decisions to make when it came to wardrobe. When I got up that morning, the bathing suit went on…because I knew that much was a given. I finally decided to just brave it and wear the swim suit bottoms as my shorts throughout the entire triathlon. I put on some compression socks and my running shoes. My original thought was to just throw on arm warmers and do the entire thing in my bathing suit, but the weather deterred me from that line of thinking. I ended up throwing on my Earth Fare Athlete Ambassador shirt with the arm warmers and calling it done. One BondiBand later and one ponytail (no pigtails as I had to wear a helmet for the bike portion) later, I was ready to get to the Floyd County YMCA (also known as…my gym).
So, with my bike wedged into my little Toyota Corolla, my roommate dropped me off with my bike and then headed back to the apartment as her mom was coming over. She was going to cheer me on too and then we were all heading out for her belated birthday lunch at North End Café in Louisville, Kentucky. So…I knew a delicious gluten-free pancake was in my future…I just had to get through the triathlon first. As she drove off, I started to walk my bike toward the YMCA, and was told by a fellow triathlete that I might as well just take it up and over the flood wall and get it racked before checking in. I glanced over a the stairs leading up and over the train tracks, then the flood wall, and thanked him. So, I rolled my bike that way, then picked it up and carried it all the way up the steps, resting at the top, before carrying it down the steps toward the amphitheater, and over to the bike racks. As mine was a mountain bike, among a sea of racing road bikes), I didn’t hang mine up by the seat. I just kicked it into place with the kickstand and left it there while I hauled myself back up the steps, over the flood wall, and back toward the YMCA to get checked in. This involved getting my t-shirt, my race number, my timing chip (which fit around my ankle), and had to strip out of my hoodie, roll down my arm warmers, and roll up my sleeves to get the required triathlete bib number scrawled on my upper right in Sharpie marker. I felt pretty official after that.
Then it was the waiting game. I was waiting on Cathy to return with her mom. I needed to eat my pre-race fuel of a banana in enough time to let it digest. When she did arrive…she had forgotten the banana. I was afraid no fuel since my cereal at breakfast and my Lärabar I ate with it would mean I would be starving during the triathlon. A hungry athlete is an unhappy athlete. Trust me. So, she ditched her belongings and took off to the local gas station, knowing they usually have some bananas in a basket. She succeeded, and returned, and I devoured the banana on the walk toward the bike rack area. We had about 30 minutes to the start of the triathlon and a mandatory meeting in the bike area was about to start.
The mandatory meeting basically went over the course and how the triathlon would work. They told us where we would be biking, and how many loops we’d have to do for the required miles. They told us about transitioning from bike to running, and where we needed to run, turn around, and head up the hill, down some stairs (YIKES) and into the back of the YMCA to transition to the swim. Then…the dreaded swim would take place. They also went on to say that our participation in the event that morning was sending a message to people like the Boston Marathon bombers that we, as athletes, would not be bullied. It was a touching speech and I nearly cried. And then, we were told to get our bikes, put the more experienced up front, and get ready to start.
I decided to follow instructions and lined up with my bike toward the back. After all, the fewer people passing me meant the better I would feel about myself, right? Except…this was a loop, so those who started ahead of me were going to whip by me regardless. Ah well…being that I don’t bike much outside (this needs to change!), I wasn’t sure what to expect. Nor was I completely familiar with my bike…especially on really steep hills and the like, which I didn’t know I’d have to tackle until I was peddling up one. The bikers were sent off one at a time. And after about 10 minutes, it was my turn at the starting line. I was told to go whenever I was ready. Putting my feet on the pedals…I was off.
8 Mile Bike Time: 34:21
Biking 8 miles on a stationary bike, even with varying resistances, didn’t come close to preparing me for the bike portion of the triathlon. I started, as instructed, with my bike in the lowest gear, which would ensure a quick start. That was pretty much all I had right at the start. From there it was a matter of learning when I needed to be in a higher gear, when I needed to shift back down to an easier one, navigating pot holes, standing up so my bootie didn’t get bruised as I cruised over a makeshift bridge that covered a large hole in the course. The bike was HARD!
No joke. I thought, when I signed up, that because I could manage higher resistance on the stationary bike going 8 miles in 25 minutes would be simple. HAHAHA!! WRONG. I didn’t account for fatigue…or hills…or just…not knowing what I was doing. It’s not as easy as jumping on a bike and peddling. You have to put a lot of work into your legs to get that bike going and up to speed. And when I hit that steep incline the first time, I faltered more than a little. I slowed to a crawl. But I got up it…and learned a few lessons about my bike in the process.
First of all, my friend Will, who was also doing this (but has done a triathlon before) had those clip-in shoes for his pedals, which he said really do make all the difference. I sort of laughed it on, but my feet were sliding off my pedals at times. I could now see his point. I envied everyone who had those shoes for their bikes. They would definitely have an easier time. Secondly, I now knew that higher gears worked better on flat surfaces, and shifting to an easier gear for hills was ideal. On my second loop of the course, I was starting to get this down. And by the third and final loop, while my legs were screaming at me because they were tired of peddling the heavy mountain bike up the hill, I did better this time. And before I knew it, I was peddling into the transition area, hopping off my bike, and running it across the line to stop my timing chip. This gave me time to rack my bike and start to prep for the run.
Me having just transitioned from the bike to the run at the Floyd County YMCA Tri-At-The-Y Super Sprint Triathlon
2 Mile Run Time:15:52
No one told me how much my quads would hurt as I transitioned from biking to running. It took a moment for me to convince them that they needed to move. And this was the part of the race I felt most confident in. Here I was, feeling like a complete rookie because now my legs were hurting from pushing it on the bike. But, I finally got moving and managed to shake it all out the more I ran. I had walked originally toward the starting line, but Cathy began screaming at me to move it…so I jogged, hit the starting line, and took off.
I immediately passed the person who started running a few moments ahead of me. I knew that this was my portion and that I could do this well. I had to look beyond the pain and fatigue in my legs and push…dig deep…find my strong…and conquer the run. I also knew that at the very end of the run was a hill that would take us up to the flood wall. So, I was mentally preparing for that too. The rest of the run was flat, although pock marked with pot holes. I was just really careful where I planted my feet and kept on moving. I passed more people. I saw Will heading the other way. He waved at me. And then…I found the turn around point, made my turn and headed back toward the amphitheater. I passed Will. I headed up the hill…and I did so with some actual speed. My legs were feeling good. I was comfortable. I was running. I was doing my thing.
Then…the stairs.
UGH. Those brought my stride to a stop as running down them was not safe. I tried…and decided it was not a good idea. So, I walked them…quickly…and then picked up the run at the bottom, where I followed the path marked by orange cones toward the back of the YMCA. I passed over the mat that would stop the timing and began the swim transition. This was the part I wasn’t looking forward to doing.
300 Yard Swim Time:8:44
How I managed to swim 300 yards in under 9 minutes is still a mystery to me, as it took me 20 minutes when I practiced it the week before. Go figure. I’m still perplexed and slightly awed by my finish time for the swim. Going into this, I knew my legs would be tired, I would be tired, and it was my weakest link in the triathlon as it was. But, when I sign up for something…I get it done. Even if I do it slowly.
The transition from running to swimming took me 4 minutes to accomplish. Why? Well…I had to peel off my shirt and arm warmers, get rid of my Garmin and Nike Fuel Band. Then I had to take off my shoes, and strip out of the compression socks. Compression socks, if they are doing their job properly, are not easy to just peel off and go. I had to fight a little with them, but I finally managed to get them off so I could make my way over to the pool. I stepped across the start line, lowered myself into the water, and took off.
I did the crawl stroke for the first few lanes, but decided, as I slowed down and struggled, that the backstroke was going to be necessary if I was going to get through this. I felt like such a newbie, heading down the lane in a full on backstroke, then coming back in the crawl stroke. But, you do what you have to do to finish as best you can, right? I kicked, I flailed my hands and arms, I ripped through the water, up and down each lane, until I made it to the final lane. I knew I was almost there, and all my energy was fading fast. But I was so close now. I backstroked down, flipped over, and made my final swim back in to hoist myself out of the water and get across the finish line, stopping my chip time.
I’m not going to lie…this was difficult for me. The entire experience, from the weather, to the transitions, to the three sports involved all challenged me in different ways. They challenged my body. They made me work hard, push hard, and made me understand that proper training is important.
That being said, my overall finish time was 1:04:03. I was 81/128 overall. Not bad for a first triathlon. I finished 2/5 in my age division. As for the separate events, I as far as age division went, I was 3/5 on the bike portion; 1/5 on the run portion; and I was 4/5 in the swim portion. About what I expected. I didn’t come in last in my age division on anything…but if I had, I figured it would have been the swim. I was close. LOL!
Would I do another triathlon? Maybe a longer one? Maybe another Super Sprint? Sure. I’d love to. I actually had a really good time, despite the aches and pains I put my body through on the bike and swim. It was a really good time. And the YMCA did a fantastic job with enthusiastic volunteers and organization. This was a great way to be introduced to the endurance events of triathlons. And if I can ever afford a road bike, I’d like to pursue them further. But I will never again participate on a heavy mountain bike. Or, if I must, I’ll at least get out on the roads with it more this spring and fall and get to the gear shirts and using it on hills and flat terrain. If nothing else, the cross training will only help me improve as a runner, right?
As for swimming, I’m vowing now to be better about hitting the pool at the gym. Weekends, especially Sunday mornings, might be dedicated to that. In order to get better, I have to get stronger. And in order to do that, I have to practice, practice, practice.
But hey…I’m officially a triathlete!
Me having just finished the 300 yard swim and completing the Floyd County Tri-At-The-Y Super Sprint Triathlon
Sophie’s Kitchen is bringing seafood back into my life…without actually being seafood. What’s even better…these items are things I used to enjoy back when I was a meat/poultry/seafood eater. Nothing could make me happier. Finding a gluten-free and vegan substitute for many proteins is difficult at times. However, thanks to the product line-up from Sophie’s Kitchen…I won’t need to worry about that any longer.
A month or so ago, I gave Sophie’s Kitchen gluten-free Breaded Vegan Fish Fillets a try. And while they tasted nothing like fish…and the texture wasn’t quite right…they weren’t bad. Not at all. They were actually quite tasty and gave me a reason to make a homemade tartar sauce for my roommate and I to enjoy with them. It was a nice introduction to the products that Sophie’s Kitchen offers. While not exactly like how I remembered fish fillets, these were decent enough.
So, while out at the grocery store a few weeks ago, I spotted the Breaded Vegan Shrimp in the freezer section. With the veggies from my CSA bin, I had it in my head that I could totally throw together some gluten-free and vegan shrimp po boys for dinner one night. My roommate was all for that, so we went ahead and purchased a box of the Breaded Vegan Shrimp and took it home. I picked up some Schär Sub Sandwich Rolls to hold the po boys, and then just had to decide on when to make them.
Work had been crazy…and my training schedule for running has taken up a lot more time since my mileage increase as I train for my first marathon. But a week ago, I made up a small snack to tide us over while I worked on putting my shrimp po boys together.
Sophie’s Kitchen really outdid themselves on the Breaded Vegan Shrimp. Honestly. They were really easy to cook. Thank goodness. Just let them thaw in the fridge (I didn’t do this, but managed to break them apart so they could cook properly in the end) and put them into the oven to cook as directed. While they were in the oven, I went ahead and began slicing up my vegetables, which included romaine lettuce, carrots, green peppers and shallots. I topped them off with sliced of avocado for my own personal touch. And…I just honestly love avocado. I mixed up some vegan sriracha mayonnaise to apply to the toasted sandwich buns and had that all ready just as the shrimp was finishing up in the oven.
When they emerged, the breading had turned a beautiful golden color and looked like fried shrimp would normally look. Already, I was impressed. I just hoped that it would taste as good as it smelled and looked. So, I got to work assembling the po boys…giving the bread a schmear of the vegan sriracha mayonnaise, then topping that with the lettuce, The shrimp were next, followed by the rest of the vegetables. The avocado topped it off and then I dabbed a bit more of the mayonnaise on top. Dinner…was served.
And, boy, was I ever blown away when I settled in to feast on my stuffed sandwich. The shrimp are packed full of amazing flavor. With all the different components on the sandwich, it was what really stood out. Rightfully so, as it was the protein. But the texture was fantastic. But it was the flavor of the breading and the shrimp itself that really impressed. I was blown away and kept eating and eating and just enjoying every single bite…until I reached the end of my sandwich and had to lick my fingers clean. Just sensational. Sophie’s Kitchen really nailed it on the head with these Breaded Vegan Shrimp. They are, so far, my favorite item off their product list. And while I was on the fence with the fish fillets, I am standing up and shouting my love for this product. Amazing. Delicious. Outstanding. YUM!
For those of you who do pay attention to nutrition facts, as I do, then you’ll want to take note. Each box contains 2.5 servings, which is about 7 pieces of shrimp per person. My roommate and I just split the entire box. We have no shame. In a single serving of these Breaded Vegan Shrimp, you will consume 240 calories and 11 grams of fat. These shrimpy delights are cholesterol free and low in sodium (only 270 mg). Even better, you get 4 grams of protein in each serving as well. Gotta love that.
I can’t stop singing the praises of Sophie’s Kitchen gluten-free Breaded Vegan Shrimp. Amazing. Super delicious. And next time, I may just eat them on their own. But, the po boy was super delicious and I would make and consume that with as much vigor as I did initially. Super yum. Thank you, Sophie’s Kitchen, for bringing seafood back to this gluten-free vegetarian. I. LOVE. YOU.
Gluten-Free Vegan Shrimp Po Boy made with Sohpie’s Kitchen Gluten-Free Breaded Vegan Shrimp
Product: Lundberg Salt Free Organic Brown Rice Cakes – $3.49+
I was an odd child.
Well, I’m still a bit odd, but growing up, not many children would have said that one of their favorite snacks to eat was rice cakes. Don’t look at me like that. It’s the truth. My mom often had a sack of them in our pantry and when we’d want a snack, we’d dig one out, give it a little schmear of peanut butter, and happily devour. Sometimes…we nixed the peanut butter and would just eat them on their own. Most people would say they taste like cardboard. Not me. I loved the little cakes of puffed rice. I’d eat the entire bag if I had the opportunity.
Not much has changed in my tastes as I grew into an adult. But…for years I went without my rice cake treat. When I moved out on my own, snacks like that just fell to the wayside. I just stopped buying them.
But along came the giant closeout scare at my local grocery store. These were marked down, and I spotted them on the bottom shelf. I wasn’t going to pass that up, so I snatched a bag of them and, without hesitation, purchased them right then and there. And, as we all know, my plethora of gluten-free snacks and treats was out of control…so these waited for the day they would get to shine.
And that day finally came. These little rice cakes came out of the pantry and journeyed to the office with me for my 3:00 p.m. pick-me-up snack. I even packed a tablespoon of peanut butter to put on top of the little brown rice cake as well. Just like mom used to do for us. Just like we used to do as we got older. Memories…treasured, happy memories.
Well, snack time came and I opened up the pack of Lundberg Salt Free Organic Brown Rice Cakes. I broke off a little piece of it to try on its own. So…so amazing. No…really. Even though this is a Salt Free Rice Cake, the little puffed rice cakes are light, airy, and actually have a rich flavor. Some might say…Styrofoam. Not me. I think they have that bit of sweetness to them, and aren’t loaded with sodium or preservatives that I don’t need to be ingesting. In fact, the Lundberg Salt Free Organic Brown Rice Cakes are made with one ingredient…and one ingredient only…organic whole grain brown rice.
Bingo. Simplicity is a beautiful thing.
But, I had that peanut butter right there, so I had to pay homage to my childhood, so I gave it a schmear across the top of the rice cake. The sweetness of the peanut butter went so well with the crispy, savory taste of the brown rice cake. And it did transport me back to the days of growing up in upstate New York, feasting on these little cakes of goodness as a child, not knowing that they were actually good for me. I have my mom to thank for that. And I often do thank her for providing us with healthier snacks and well-balanced meals as we grew up.
Rice cakes don’t mean bland diet treats. Not when it comes to Lundberg Farms Salt Free Organic Brown Rice Cakes. Honestly, these just may have to become a new staple in my pantry. I’m enjoying this trip down a delicious memory lane!
And yes…puffed brown rice never tasted so good. Thanks, Lundberg Farms!
Yesterday marked a full week since the senseless bombing of the Boston Marathon. I would be lying to you if I sat here and said that I wasn’t affected. As human beings, all of us were, in some way, touched by what happened near that finish line.
Boston is about 970 miles away from Louisville, Kentucky. But the instant I heard about those explosions at the marathon, it felt like my own world was falling apart. It’s hard to explain the wave of emotions that I’ve been feeling over the past week. This tragic event literally took my legs out from under me. I couldn’t watch the news, but I wanted to be informed. I cried so much this past week, fought back tears when I had to, and just couldn’t get the events at Boston off my mind or my heart. I was heartbroken over what occurred.
I am the granddaughter of a marathoner. That running bug must have skipped a generation, but I caught it. And I have never stopped falling in love with the simple act of running. In fact, if it’s even possible, in the two years I have been running, I might have learned to love this sport more than anything else I have ever done. More than my art, my photography, and yes…even my cooking. There is something so primitive, but so empowering about a run.
It’s not to say every run is a good run, but let’s face it…there are more good runs than bad runs. And a bad run is just another reason to get up the next day and try it again. It doesn’t stay bad forever.
Neither do life changing events. The bombing of the Boston Marathon, for me, was life changing. I know I wasn’t there…but my heart and soul were. It’s hard to explain what I mean, but as a runner who aspired to one day be fast enough to qualify for this race (my grandpa never had the chance to run it, but he always wanted to), a part of me was there, with the runners, with the crowd. Cheering the elite. Cheering those that came after them. The spirit of a runner is unbridled, and where there is a race, a part of each of us are there…carried in the hearts, minds, and the soles (get it?) of each runner there. Whether they know it or not…we are with them. We’re part of this tightly-knit group, and while we don’t know everyone out there who thinks like us and finds joy in the act of running, we know they are out there. And every race that runs is proof of that.
The Boston Marathon…is the crème de la crème of marathons. It has a deep tradition to upkeep, and a history that is like no other race out there. And, on April 15, 2013, at 2:50 p.m., explosions tore through the finish area. And the Boston Marathon was brought to a halt. And with it…the world of every runner who was either there, or watching, or following online…stopped with it.
970 miles between Louisville and Boston.
And something great emerges from the ashes. Something that the running community here in Louisville really, really needed.
You see, the owner of Fleet Feet Louisville, Jeff Wells, was at Boston. He had crossed the finish line about 30 minutes before the blasts went off. In fact, he was on his way back to his hotel, near the site of the second explosion, when it all went down. His story is moving…and inspiring. And what Jeff did when he returned to Boston was start to share his story. And from that…a movement grew.
He said it countless times in interviews. “We are unstoppable.”
Three simple words, that I really needed to hear. The Boston Marathon might have been stopped…but we, the running community, are unstoppable.
From there, a movement began. Jeff began to talk to the other four running stores in the area…his competitors in sales…but his brothers on the road. Blue Mile, Swags, Pacers and Racers, Ken Combs…they all began talking and putting together this idea…of taking their running groups for a run to commemorate the victims of the bombings at the Boston Marathon. All proceeds raised from the run would benefit Boston’s The One Fund.
It was brilliant. And the entire Louisville running community was bolstered by the very idea of having such an event. The initial plan was to meet at Waterfront Park, and for 26.2 minutes, run, pausing at 6:26 p.m. for a moment of silence for the victims of the Boston Marathon bombing. The run would happen on the newly opened pedestrian bridge. Any and all levels were welcome. Runners, walkers…whoever wanted to be a part of the event…and help make a donation toward The One Fund.
The event, however, got too big. And with Derby season in full swing here in Louisville, the city couldn’t get us a permit for such a large gathering. Subsequently, the event was cancelled. The stores still planned to do their memorial runs…but from each respective store…and that would be that.
But Jeff wasn’t giving up. He talked to the other stores, and what they came up with was the best alternative and what culminated into one of the most moving moments of my life. The five local running stores all agreed to leave from their respective stores, or from a meeting place for those further away (they chose the bathrooms at Seneca Park) to run into Cherokee Park and come together at Hogan’s Fountain at 6:26 to observe a moment of silence for what happened in Boston.
I met up with my Monday running group at BlueMile…and soon the store was overflowing with runners and walkers who were looking to participate in the event. Cathy accompanied me…with a cowbell that she tied up with blue and yellow yarn (the colors of the BAA), and a sign that the two of us worked on for her to hold at the event. Let’s face it…Cathy is one of the best when it comes to crowd support at races…with cowbell and sign always in hand. She left early to drive up to Hogan’s Fountain and get situated. She was the first one there. She had her sign. And soon…people started finding her.
My group left BlueMile about 15 minutes before the meetup, giving people time to run up the hill to Hogan’s Fountain and catch their breath before the moment of observance for Boston. A local news crew was out, and the BlueMile group was filmed on their trek up to Cherokee Park. The climb up the hill felt somewhat easier than usual. And when we reached the top…when Hogan’s Fountain was in view…there was a sea of humanity gathered around. Media was there, taking pictures and filming, and runners were mingling and talking.
I spotted Cathy near the fountain and ran over to talk to her and a few other runners nearby. Soon, Jeff arrived with the Fleet Feet group. I finally was able to give him a hug. It was one of the best hugs ever. I felt…better. Then, the five running store owners came together to say a few words. The prelude to the 6:26 moment of silence was given by the man in charge of Team Sweaty Sheep, a Christian group of athletes (runners, walkers, bikers), who said a few words than encouraged everyone to take a moment to reflect on Boston. And with that…the hundreds of runners, walkers, and bikers…fell silent. All I could hear was the shutter of a camera nearby. And that stopped a second later. Silence.
It’s hard to explain what I felt in that moment. A wave of emotion just swept over me. My shoulders shuddered a little as a few silent tears fell. I drew in a deep breath, and my heart felt…lighter. And, after a minute passed, we were sent off to do what we do best. Run.
I felt better. All last week, my emotions were all over the place. I would run sad, run angry, run to break away, run to feel…something. This time…in the cool spring breeze, in the sunshine that was shining down through the trees in Cherokee Park…I smiled. I hadn’t found joy in my run since the bombings occurred. I felt like the darkness was leaving. I felt…lighter. I ran 3.25 miles that night…back up the hill to Hogan’s Fountain to meet up with Cathy. I ran them easy. No need for speed. I needed to reflect, feel, and more importantly…smile again.
That small moment of time meant the world to me. I am so proud to have been a part of that gathering. I needed to be. Because, I have been scrambling to come to terms with the senseless act of violence at the Boston Marathon. I said it before…had I been running…my friends, my family, my roommate (and biggest fan), could have been standing right there. It’s a fact that isn’t lost on me. It is a fact that I am constantly reminded of whenever a replay of those explosions comes onto the news.
It can be a scary world out there…but we’re runners. And what Jeff said was true…
We are unstoppable.
When runners get knocked down, they get back up. They keep going. When runners can’t get back up…other runners carry them. It’s what we do. When we have no strength left…we somehow find it. Deep inside us. It’s there. And it’s that strength that is going to see us through these hard times. It’s that strength that sends us out to races still. The organizer of the Super Sprint Triathlon I participated in on Sunday said something else that resonated with me. He said that our participation and our simple act of being at the event showed that we would not be bullied. Runners are strong. They have to be…especially distance runners. It’s mind over matter.
Some wounds take time to heal. I’m not saying I’m whole again, but I’m on the mend. No longer is my spirit broken, because my soul is that of a runner. And when the road seems long and the miles ahead endless…I just keep going. I keep pushing. I find my strong. I pick up my feet, I set my gaze ahead, and I overcome.
That’s what happened in Louisville on Monday night at 6:26 p.m. We all came together…for whatever reasons we were drawn there…and we showed Boston our love and hope for the future of their city and the Boston Marathon. We made donations to their charity. We put in miles…some of us for the first time in years. And, we came away from it changed. Events like this change you…whether you were there or not. When you are part of such a tightly knit community like the running community…the ties that bind are so much more than the laces on your shoes.
We are runners. We are unstoppable.
Boston…Louisville stands strong with you. There may be 970 miles of road between us…but last night…we were at that finish line at Copley Square. Last night…we remembered what you endured a week ago. And we were all moved and touched. Did you feel the love? If not…listen closely…hundreds of running shoes pounded the pavement for you. You might still hear the echoes of it. Because we all did it…together.
Me and Nikky pinned up and ready for our run for Boston.
Today was a good day.
It feels strange to say that, because good days since Monday, April 15, 2013, have been few and far between. I’ve had good moments, sure…but my overall attitude, my overall emotional state was rocked…perhaps even shattered when those bombs went off at the finish line of the Boston Marathon. I wasn’t there. But my heart and soul was. And every image burned itself into my heart. I cried…a lot. I felt down. Depressed. Angry. Sad. I felt lost. I felt hopeless. I felt helpless. I’ve witnessed quite a few life-changing events in my life, but this one rocked me hard. This one…hit me right in the chest.
Why?
Because…I am a runner.
So, when my friend Nikky asked on her Facebook page if someone wanted to pace her while she went on her last long run before she began her taper for the Kentucky Derby Mini Marathon coming up in a week…I volunteered. It’s not often I get to go running with others. There is my fun run group on Monday, of course, but…most times I’m on my own there too. So, I jumped on the chance to join her for her 10 mile run. She was worried that she would be too slow…but I told her it was her job to set the pace…and I would go with it. I never mind running with people. And if it means I slow my pace down, I’m more than happy to do it.
So often runners focus on their pace, their time. I am one of these runners. I always am looking to better myself. And so often I forget the joy of just going out for a slow, easy run. It’s amazing what you see, what you feel, what you notice that you might have missed…
Then, on Thursday, it occurred to me that Nikky and I could do something very special on our 10 miler. We could run…for Boston. I pitched the idea at her, and she was totally for it. Dedicating her long run to a cause…and we’d do it together. I printed up some race bibs for us to wear, to make it official, and eagerly anticipated our run on Saturday afternoon.
I went out on Saturday morning for an easy 5 miler on my own…a warm-up if you will. And after grabbing a bite to eat at Jason’s Deli (My pre-race lunch was a gluten-free peanut butter and jelly sandwich. Don’t mock…runners love peanut butter!), I headed to our rendezvous spot, ready to help her do her long run.
We met up at the YMCA and had Cathy get us pinned up (she’s an expert after all). After that, Cathy went off to grocery shop and Nikky and I headed to the park where we would start our run. We stretched (she is SO flexible!) and then walked up to the road to get started. I reassured her that I was more than happy to take her pace and she told me it was okay to push her a little now and then. So, with that understanding, I let her start us off…up a hill.
We had so much fun. The miles flew by as we ran around a route she runs often enough. And we did it wearing our special race bibs, throwing our hands up in the air. Running for Boston. It felt good to add a cause to purpose for being out on the roads. The race bibs just sort of made it feel more official. It felt good. We kept our conversations on the light side…speaking of happy things. We’d talk about Boston…but mostly of the relief that just last night the second suspect was taken into custody…alive. And how we hoped that justice would be played out. We talked of races, ones we’ve run, ones that we would like to run. We talked about our families. We talked about people we know who run. We talked about our local running stores. We would throw our hands up in the air when cars drove by, saying, “We’re running for Boston!” And we never stopped. It was refreshing. It was, honestly, just what I needed.
Ten miles, with hills at the start, hills in the middle, and more hills at the end. She really had this planned out. The best part was, she did an amazing job on her run. We hit 10 miles and I hugged her and congratulated her. She is amazing and she’s going to do a great job on her run next weekend. I can tell. And with crowd support down there, oh…I have a feeling she’ll do better than she even expects. The important thing is to pace herself. I am so proud of her. She rocked it. She knew when to push and when to let up. She was determined not to get injured before this race this year…and I am so glad she listened to her body. Those last two miles, though, she gave it her all. Yeah…very proud of her.
Proudly wearing our race bibs…we headed to The Comfy Cow for celebratory ice cream. We talked some more about anything and everything. And finally, we parted ways.
Today’s run was so cleansing. It was something we both felt we needed to do. She had the reason and we both had the time. Dedicating today’s run to Boston was so heartfelt. We both were affected by what happened. Anyone who is a runner or was a runner or even just knows runners was affected by the events in Boston on Monday. But with every step we took today, we put in miles for the victims of those senseless bombings. Miles for a good cause. Miles to remember. Miles that we shared…with Boston in our hearts and proudly displayed on our tech shirts. This was Nikky’s run…but she and I made it so much more.
This wasn’t just a training run. That was what got us out there. This was a run for remembrance. This was a run for healing. We accomplished it. And we did it together. One foot in front of the other. The road rose up to meet us…and we left our heartache and tears behind as we climbed our first hill together…and lifted up Boston.
Thank you, Nikky, for this amazing experience. We may have only been two people…but we carried the whole of the Boston Marathon with us. Boston Strong!
It has been forever since I’ve had an Oreo. Going gluten-free takes simple pleasures like a simple sandwich cookie and sometimes makes them…untouchable. But…not with sandwich cookies. Quite a few brands are actually out on the market. Some are better than others. But…that’s to be expected.
Another treat to myself when I was last in Minneapolis, Minnesota was these Gluten-Free Chocolate O’s, Schär’s version of the gluten-free sandwich cookie. In every sense of the world…an Oreo. Chocolate cookies with a vanilla cream center sandwiched between them. I saw the box while at Cub Foods, and again, at the time, had yet to see that in my area. Since then, they have been incorporated into at least a few of the natural foods stores that I frequent. But, I’m just a little backed up on my cookie obsession in my gluten-free pantry. I’m getting there! So, naturally, since these were not available, at the time, in my region, I purchased them and carried them home with me.
Mmmm…sandwich cookies!
And, after all this time, they were next up in my gluten-free cookie backlog of epic proportions! So, two days ago, I broke into this box and pulled out a serving of Schär’s Gluten-Free Chocolate O’s. That, by the way, is 3 cookies. Yes…THREE cookies. Don’t get too excited though. These are definitely not the size nor stuffed portion you would find in Oreo cookies. These cookies are about the size of, or maybe slightly bigger (very slightly) than a quarter. Yep. One bite delight. But, that’s the good part…they are at least delicious!
The chocolate biscuits that make up the cookie portion of these little bite-size cookies are a rich and have that crisp softness to it. Sound contradictory? Well, you won’t break your teeth biting into these, but they aren’t soft either. They have just the right amount of crispness to them to make them taste like a cookie. And the center…so delicious. Not too sweet, but so reminiscent of the Oreo stuffing (just less of it), that it wowed me. I was in sheer heaven, looking for a glass of almond milk to dunk these in for good measure. Yes…they are truly amazing. I loved them. The chocolate is rich, but balanced by the cream in the middle. Just delicious bite-sized cookie goodness.
While these cookies are wheat-free and gluten-free, they do contain milk and soy. So be aware! The chocolate cookie is simply made from sugar, palm oil, corn flour, cocoa powder, soy flour, milk powder, potato starch. The filling is a blend of palm oil, milk powder, dextrose, sugar, lactose, soy lecithin, and natural vanilla flavor.
The three cookies in your serving will only set you back 170 calories and 8 grams of fat. Not too shabby for sandwich cookies, I think. The sodium is low (135 mg). As for sugars, for sandwich cookies, 11 grams per serving isn’t bad. And each serving does offer 3 grams of protein. Keep in mind…these are sandwich cookies you are eating. Indulge a little. You can have broccoli tomorrow.
While these are not at the top of my list for gluten-free sandwich cookies, these were very delicious and I have enjoyed indulging my inner cookie monster with a these dunkable, sweet, bite-size treats. Would I buy them again…sure. Would they be the first ones I reached for? Nope. But they are definitely worth the money.
Annie’s Homegrown Gluten-Free Rice Shells and Creamy White Cheddar
Product: Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar – $3.59+
Oh…your eyes did not deceive you there. You read that right. Shells. And. Cheese. Just like the old days, yes? You know…when you could crack open a box of Velveeta Shells and Cheese and cook it up within 20 minutes and just dive right in and indulge that part of you that just craves, craves, craves that oh-so-good-but-oh-so-bad-for-you comfort food. Hey…sometimes you just have to have it.
Nevermind the fact that this sort of comfort food comes in…a box.
I know…I’m not a huge fan of packaged pastas as it is…but when you live a busy life, such as I do, sometimes cooking everything from scratch just isn’t feasible. I have races to run, group runs to get to, and sometimes, long nights at the office, or workouts to do before I can finally settle in for food. My life is pretty much lived around my training schedule and extracurricular activities.
So, sometimes, dinner does come from a box. Or a package. It just…it has to at times. But I’m very particular about what sort of processed and packaged food makes it into my home. The nutrition information is scoured for certain things. As well as whether or not the item shares equipment with products that my body cannot handle.
I had never seen Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar until I was visiting my grandpa in Minneapolis, Minnesota. Their local Cub Foods had it on their gluten-free shelves. It really made me so excited that I ended up buying a box of it and bringing it back to Indiana with me. And, of course, now at quite a few of my natural food grocery stores, I can find this without trouble. But at the time…this was brand new to me…and I totally had to have it in my life.
But, of course, I didn’t get around to eating it until…well…tonight. The expiration date was still a couple months off, but I needed an easy meal tonight. Originally I was to go on a Boston Marathon commemorative run, however, the weather kicked up a storm. But since my dinner was already started on the stove top…I was committed. So, I got some broccolini roasting in the oven while the water came up to a boil. I dumped the small rice shells into the water and gave it a stir. These shells took 8 minutes to reach the perfect al dente. I drained them, then let them sit in the colander while I put 3 tablespoons of unsweetened almond milk into the pan and poured in the white cheddar powder that was provided. I stirred and stirred until it was well mixed and then added the pasta back in. Another round of stirring to coat the shells and dinner was ready to be served. I pulled out the broccolette to serve on the side and then dished up a bowl of Annie’s Gluten-Free Rice Shells with Creamy White Cheddar for both myself and my roomie.
She dug in first, and said that it was pretty good. Like most things made with white cheddar, the flavor was a bit milder than usual, but she said it was creamy and good. So, I picked up my bowl and got my plate of broccolini and settled in for my own dinner. Taste time. Moment of truth.
Cathy was absolutely right. The small shells not only cook fast, but they are light and easy to eat. I love that they didn’t expand in size. The cute little shells were just perfect for each little spoonful that I took. The white cheddar, despite being from a powder, actually was quite amazing and delicious. It coated the shells with a light sauce that had a mild tang of cheddar. While this does contain dairy, my lactose intolerance doesn’t go crazy because it can handle small amounts without problem. And this sauce reminded me so much of alfredo…without the fat…that it just sort of…made me happy.
The fact that I was eating a macaroni and cheese with small shells and white cheddar, which I didn’t make myself, which was ready within 15 minutes…made me so stupidly happy. I love mac and cheese…and this was shells and white cheddar, a very rare treat when you have to eat gluten-free. You either make it yourself or go without. Now…I don’t have to.
Nutritionally speaking, this comfort food isn’t too bad for you at all. One serving, or half of the box, will only set you back 330 calories and 4.5 grams of fat. For being a packaged meal, the sodium is rather low (490 mg). And this offers a kick of 7 grams of protein in a serving. That’s awesome. So, overall, comfort food that you don’t feel too guilty about eating. LOVE that.
So in love with this product. So, perhaps packaged goods aren’t always an awful thing. Sure, made from scratch is best, but when time and life keeps you on the go…easy and simple is best. Thanks to Annie’s Homegrown Rice Shells with Creamy White Cheddar, I can eat the comfort foods I love, keeping it gluten-free, and rather healthy when all is said and done. Combine that with the fact that this product is a fantastic source of Vitamin B6, a good source of calcium, is vegetarian, has no artificial flavors, synthetic colors, or preservatives. And…no trans fat either. Loving it. The cheese that is used in the powder comes from cows that are not treated with the growth hormone rBST.
Happiness can come in a box…especially a box that has white cheddar inside to coat delicate little gluten-free pasta shells. Comfort food taken to happier levels.
Annie’s Homegrown Gluten-Free Rice Shells with Creamy White Cheddar
The Celiathlete 