Posts tagged ‘Gluten-free’

April 25, 2016

greenbar & Kitchen, Fort Lauderdale

by jem614

 

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I’ve driven this strip of Fort Lauderdale going towards A1A hundreds of times and didn’t realize that back inside one of the little strip malls, was a great Plant-based restaurant! I’ve never even heard of them till this past week!

They have this adorable little patio area that is draped in plants and greenery and kind of takes you out of feeling like you’re in the city.  Inside the restaurant it’s very hip and modern and fresh-feeling.  If you’re looking for a great place for just grabbing some lunch or actually want to take someone out for a casual date-night, it’s the place to go (hint hint-go take someone out this weekend).

I ordered the avocado toast because someone had recommended it somewhere and I didn’t want anything too heavy that night.  Four half-slices of toast with tons of avocado and yumminess piled on top.  My son ordered the nuggets of which he ate three and said he didn’t want anymore- no worries! Mommy saved room for that.  He’s a picky eater and has a hard time trying new things.   Literally, we eat three main items at home.  The nuggets weren’t my favorite but they were the typical vegetarian nugget- I expected the flavor, though it did have an interesting spice thrown in there.

He did however, devour that chocolate cupcake you see below and mommy had to slyly take a bite while he wasn’t looking.  Thank goodness they were offering tons of cupcake samples that night.
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On top of the wonderful food options, we were able to listen to a little info session on locally grown foods.  Check them out if you want to learn more about growing your own farm here locally or if you’d like to purchase some of their veggies and plants (just note that growing season in Florida for their veggies is coming to an end for them so now is the time to go before it’s over).  They also sell their own coconut milk.

A great evening all around, so glad I could use this opportunity to check out a new place.  Please let us know if you’ve ever visited and what you had when you were there- inquiring minds want to know what else is good!

For info on greenbar, go to : gb&k
For info on Harpke Family Farm, go to: Harpke Family Farm

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March 7, 2014

To Celebrate Dr. Seuss Week… A TrueBar for The “You That Is Truer Than True”

by jem614

I love granola bars and especially ones with chocolate chips in them.  This Truebar, by Bakery on Main, has a more “homemade” taste and really hits the spot.  I loved that it has only whole ingredients and is Gluten Free to boot.  Plus it comes in a really cute pink wrapper.   Check them out at http://www.bakeryonmain.com or find them in your local natural grocer.

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May 21, 2012

Chunkie Dunkies Raw Vegan Cookies (Gluten, Sugar & Soy Free, too!)

by ashley

As many of you may already know, one of my favorite pastimes (sad, I know) is roaming my local supermarket aisles in the hopes of finding something fun and new to try. While in Nutrition S’Mart last week, I was lucky enough to happen upon these adorable raw vegan cookies, even more enticing knowing they are made right here in South Florida. Chunkie Dunkies, based in Palm Beach Gardens, is a small business offering several different gluten-free, dairy-free, soy-free and even sugar-free cookie varieties. Trying to be as healthy as possible in my conquest, I decided to try their Sugar Free Lemon Cream cookies. They are a bit pricey at $6.99 for six small cookies, but I understand that quality ingredients are necessary to make raw vegan cuisine and would buy them again in the future as an occasional treat.

The cookie itself is best served cool and possibly with a glass of almond milk. The texture is fun, albeit a tad dry. The coconut and lemon was a great combination and several co-workers in my office also enjoyed them, including a few omnivores who are certainly not into raw vegan treats. The liquid stevia gives just a hint of sweetness, perfect for a hot summer day.

Chunkie Dunkies are sold in several health food stores throughout South Florida – a full list of locations is on their website at http://www.chunkiedunkies.com/

March 8, 2012

Help Kettle Cuisine Feed the Needy

by ashley

by Ashley Morgan

One of the first things I reviewed almost a year ago (I can’t believe we’ve been online for almost a year) was Kettle Cuisine’s Organic Carrot & Coriander Soup. You can see my original review here. Today I received a lovely e-mail from Kettle Cuisine’s PR department notifying of an amazingly generous promotion they are currently doing on Facebook.

 

 

For every LIKE they receive, they will give the new fan a $1 coupon toward a Kettle Cuisine product of their choice and also will donate a bowl of their soup to someone in need. This is a great way to help Kettle Cuisine bring food to the needy.

 

If you haven’t heard of Kettle Cuisine before, they are a dedicated gluten-free frozen soup producer, making several types (omnivore, vegetarian and vegan) that are located in freezer sections throughout the country.

 

Please visit their Facebook page to help with this munificent gesture: http://www.facebook.com/KettleCuisine

January 6, 2012

Vegan Zucchini “Pasta” with Tomato and Spinach Cashew Cream Sauce

by ashley

by Ashley Morgan 

My number one goal for our vegan bodybuilding challenge is finding healthy, protein-filled recipes that are fun to eat. This is the only thing that will keep me out of the trans-fat laden cheese and potato chips. I’ve been wanting to make zucchini “pasta” for quite some time now, however just never had the energy to cut it up. If you buy a spiralizer, this process will be much easier. As it is, I used a mandolin to cut the zucchini in strips, and then julienned them into small noodle-like strips.

My fiance is trying to go vegan with me for a while. Although I know he isn’t planning on sticking to it 100%, it is wonderful that he’s learning that every meal does not have to revolve around un-healthy meats and dairy products. His favorite sauce just happens to be vodka sauce, so I decided to make a vegan version, sans the vodka. I originally didn’t have high hopes for this recipe and was debating making a dairy version for him separately, however when I took my first bite it was heavenly. I hope he likes it, it’s all he got in his lunch today =).

You’ll need to start the cashew cream before you can begin on anything else. While the cashews are soaking, cut up the zucchini.

Cashew Cream

1 lb raw cashews (imperative that they be raw, unsalted)

2-3 cups coconut water

Seasoning (optional)

Boil regular water in a medium saucepan, enough to cover the cashews. Once the water comes to a rolling boil, remove from heat, add cashews and cover. Set aside for 30 minutes. (Now is the time to start cutting your zucchini noodles.)

After 30 minutes, drain cashews in a colander and put into a food processor, blender or Vitamix. I used a food processor and it worked perfectly, however I’m not sure how well this would come out in a regular blender. Of course, the Vitamix is made for this sort of thing – but I haven’t found a huge need for one as of yet.

Add the first cup of coconut water and blend until all water is incorporated. It will probably be pretty thick still, but this is where your tastes come in. To thin out the cream, keep adding coconut water until you reach your desired texture. I like mine pretty creamy, like a sauce, so I added about 2 ½ cups or so.

Once you’ve reached your desired thickness, now is the time to season. If you’re making the zucchini pasta, you’ll want to add some garlic, a little salt, maybe some pepper. Get creative with it. It doesn’t have to hold full flavor by itself, just have a little kick of savory (or sweet if you’re making a dessert).

Makes about 6 cups cream, depending on amount of water added.

 

Zucchini “Pasta” with Tomato and Spinach Cashew Cream Sauce


2 large raw zucchini squash, washed and dried

4 cups fresh baby spinach

2 cans stewed tomatoes (I use the basil/garlic seasoned kind)

1 tablespoon minced garlic

¼-1 cup cashew cream (recipe above)

While you were soaking the cashews for the cream, you should have been slicing up your zucchini noodles. This is how it should be done, either use a spiralizer (the easy way out) to make noodles from the fresh zucchini or julienne them into long strips. You can use a mandolin to make it easier, cutting the zucchini first into long, wide strips, and then cutting from there into noodles. Set the zucchini aside once cut. 

In a large sauteé pan, heat the cans of stewed tomatoes, minced garlic and spinach over medium heat until bubbly. The spinach should start to wilt. Make sure to stir frequently. Once the mixture boils for 1-2 minutes, add the first ¼ cup of cashew cream and stir generously to incorporate. Taste and keep adding until there is a nice balance, all according to your tastes. Let simmer for another 2-3 minutes, stirring constantly and making sure you scrape the bottom and sides of the pan.

Once it looks nice and thick, add the zucchini noodles. Stir for about 2 minutes and serve.

Makes about four servings.

 

January 3, 2012

Alternative Flours for Any Recipe

by ashley

by Ashley Morgan

Trying to cut out white flours? Or maybe you have a wheat allergy? I stumbled across this link earlier today while trying to find a healthy alternative to white flour for a recipe and thought I’d share. It is the most complete resource for flours I’ve found yet.

http://www.foodsubs.com/Flour.html

Baking, making pancakes, coating veggies for frying – it gives answers for all. It also tells which flours contain gluten and which do not.

Let me know if you find any better/complimentary resources and I’ll add them here.


October 24, 2011

The Offensive “Whole Wheat” Banana Bread

by jem614

By Jessica Michael

My throat is sore from coughing, my chest feels like it’s been wheezing for days.  My eyes are red and itchy.  It’s not a cold, it’s a wheat allergy.  No matter how much I might want to eat right, do right, be right, if we are allergic to something, we are just allergic.  I have been fighting this wheat allergy since childhood, you would have thought that I would have grown out of it but no, just like the dimples on my bottom, it’s fiercely loyal.

A friend of mine has a child who is extremely allergic to certain foods, they have to carry food with them wherever they go. I have to say that she is super mom for doing this.   If we can do such amazing things for others, why do we have a hard time doing it for ourselves?

This year, after reading an article in Runners World on Kathy Keilitz, who was a runner but couldn’t lose weight, I contacted her to see what she did to finally drop those pounds.  She told me that she had gone to a nutritionist, worked on her eating and it helped her.  I then hired her for six months to help me change my thinking about food and my food habits (she’s now a certified health coach).  I have to say that she’s part of the reason I’m eating mostly vegan now and have dropped a few pounds.  She gently reminded me week after week that I needed to nourish myself.  She even advised me to cut out the wheat but as you can tell, I didn’t listen.  I’m listening now Kathy!

Here is the offending Whole Wheat Sugar Free (no sugar at all except on the icing) cream cheese frosted banana bread, I enjoyed it while I was still breathing normally:

To find out more about Kathy Keilitz’s nutrition program please find her on facebook.  She does have a new page she’s creating but I don’t believe it’s active yet:

http://www.facebook.com/pages/Nutrition-Now-with-Kathy/228315903886371

Here is her Runner’s World Article:

http://www.runnersworld.com/mobile/article/0,8172,s6-243-297–13789-3-1X2X3X4-5,00.html

September 27, 2011

Brazilian Brigadeiros (Chocolate Bonbons) Veganized

by ashley

by Ashley Morgan

There is seldom a party in Brazil without these tiny rounds of chocolately goodness, but as they are traditionally made almost entirely of condensed milk, they certainly weren’t something vegans could indulge in. This recipe attempts to capture the rich taste and texture without the dairy. It took a few tries before I came out with a version good enough to serve alongside the original, however the results were definitely worth the work.

You will need to either start a day in advance or set aside a few hours to make these, as I wasn’t able to find vegan condensed milk in my local Whole Foods. If you are able to find (or have some made ahead) vegan condensed milk, then skip the first part of the recipe and start right with heating the condensed milk and adding cocoa.

Ingredients for vegan condensed milk:

3 cups dairy-free milk (I’ve used almond milk here)

¼ cup water

1 tblsp vegetable-based margarine

1 tblsp sugar

Ingredients for Brigadeiros:

2 tblsp cocoa drink mix

1 tblsp dark cocoa

1 tblsp vegetable-based margarine

Sugar sprinkles, powdered sugar, coconut flakes and/or anything else you’d like to use for decoration

Directions for Vegan Condensed Milk

In a large pot, add all ingredients (milk, water, margarine, sugar) and stir constantly over medium heat until boiling. Lower to a simmer and allow to reduce until thick. This will take several hours.

Directions for Brigadeiros

In a large pot (if using your own vegan condensed milk, otherwise use the same pot) heat the condensed milk over medium heat, adding the cocoa drink mix, dark cocoa powder and margarine. Stir constantly, heating until the mixture starts to come away from the sides of the pot, about 5 minutes. Transfer to another dish and cool completely.

Once completely cool, the mixture should look a lot like a very thick, sticky chocolate pudding. Setup your decorations in small bowls for rolling onto your brigadeiros. Using the palms of your hand, roll the chocolate mixture into small balls, about an inch in diameter. Roll in decoration of choice and place in aside for presentation or for storing in the refrigerator.

This recipe makes approximately 24 brigadeiros.

July 18, 2011

From Local Markets to Your Grocer’s Freezer: Moo Moo’s Vegetarian (and Vegan!) Cuisine

by ashley

by Ashley Morgan

Moo Moo’s has certainly come a long way since its humble beginnings in 2005. Owner Michele Rastelli, a devout vegetarian since her teens, dreamed up Moo Moo’s long before it became a real brand, first wanting a vegetarian restaurant and then beginning as a small brand selling to local markets out of a café kitchen. Moo Moo’s is now touted by some of the world’s largest news outlets, namely FOX and CNN. And for good reason, the meals are imaginative, tasty and made with fresh ingredients. All meals are vegetarian and many are gluten-free and vegan, as well.

 

I tried the Poblano Chickpea Patties frozen meal, which happens to be both vegan and gluten-free. The meal comes with two patties, similar to a crabcake in density and texture, atop a mixture of corn and peppers. My first impression was that it was one of the most delicious appearing frozen meals I’ve seen in a very long time, even just out of the box and still frozen. Once heated, the warm colors were comforting, reminding me of a home-cooked meal. I loved the sprinkling of paprika over the patties, giving a smoky flavor and great color.

As some of our readers may know, I eat a lot of frozen vegan and vegetarian meals. While I cannot say that any frozen meal can hold up against something freshly prepared, this Moo Moo’s concoction very successfully competes with homemade cuisine. A homerun in my book for sure.

July 7, 2011

Two Ingredient Fruit Bars “That’s It”

by jem614

By Jessica Michael

With so many fruit bars on the market, it’s difficult to find one that doesn’t contain added sugars, colors, and other additives. “That’s It” fruit bars literally only have two ingredients, “Fruit and Fruit”.   As an added bonus, one fruit bar contains two servings of fruit which makes up most of your servings of fruit a day.  According to Fruits and Veggies Matter (.gov), here is what is recommended for a mildly active 30-something woman:

 

2 cups of fruit  and 2.5 cups of  vegetables every  day based on your  age (30’s) sex  (female), and level  of  physical  activity (30-60  minutes).

These fruit bars would probably be a lifesaver for moms and dads that have picky eaters at home. The bars are sweet without needing a sweetener and easy to take on the go.

The one recommendation I would give “That’s It” would be to change the composition.  Maybe this is a personal preference but the bars are a bit mushy and it could distract from the taste.  It would be amazing if it was more like a fruit leather, less mush, more tugging and pulling (heaven).  But this comes from a woman who’s favorite thing to do as a girl in the grocery store with grandma was getting a Fruit Roll Up.

We have to give props to “That’s It” for not compromising on the purity of fruit (you rock)!  For that reason, I wouldn’t mind picking up a few at the grocery store when I know I’m going to have a hard time getting my fruit servings that day.

To purchase these bars go to www.thatsitfruit.com, they average about $22 for a box of 12.  If you go to their facebook site from now until July 17, 2011, you can enter the contest to win a free 12 pack! http://www.facebook.com/thatsitfruit?sk=app_149194385149202

We give them 4 carrots for purity of product, 3 for taste and 2 for texture.

(These bars are vegan, kosher, gluten free, free of additives, etc)

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