Giant Grocery Store

Over the past few months I have watched the gluten free world explode. Working in the industry its clear that the demand is growing daily. The public is starting to understand that gluten issues are not a trend but a growing need. As the demand grows the product selection and quality of gluten free items is growing.
For a long time we had been forced to buy our gluten free goods from heath food stores or online but that is changing quickly. Most common stores have at least a few options. I was recently ask by Giant grocery chain to come in and review the changes they have made in terms of the gluten free selection.
Giant is normally my grocery store of choice and I have seen a wonderful increase over the past 12 months. I went to visit a store in Flourtown PA that I have never been in. I was greeted by a wonderful nutritionist. She explained that she see’s the need for good gluten free products and education growing everyday. Her job is to partly fill that gap. Helping customers get the correct information and advise them about products offered. She explained that she holds regular classes and even offers product sampling.
Most grocery stores have a small section with gf snacks, cracker, cereal and mixes. Giant goes well beyond that. They had a huge aisle with a bit of everything and tons I have never seen. Followed by a large freezer section with everything from breads to complete meals. I must admit I felt like a kid in a candy store. I could not wait to start shopping.
A common grocery store with a huge selection, well educated staff and support groups is a tremendous find. I was truly impressed. I just hope other large chain grocery stores will follow suite.
Thank you Giant for outstanding effort.

Check out a few upcoming classes and more info below:
Gluten-Free Tasting – Wednesday, May 28 from 1 – 2 p.m. & 5:30 – 6:30 p.m. at Montgomeryville GIANT, 1201 Knapp Road in North Wales

Gluten-Free Summertime Picnics – Thursday, June 19 from 1 – 2 p.m. & 5:30 – 6:30 p.m. at Willow Grove GIANT, 315 York Road

For more information or to register for any of these classes, please visit giantfoodstores.com/healthyideas ormartinsfoods.com/healthyideas or call your local GIANT/MARTIN’S store.

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Surprising Strawberry Sauce

I love ice cream. I can eat simple vanilla ice cream all day. To kick it up a notch and make ice cream a bit more special I have come up with a great sauce to top your next bowl with. Using balsamic vinegar with dessert leaves everyone curious what they are tasting. Something about the sweet, sour acidic flavor matches very well with sweet cream desserts.

Ingredients

1/2 Pound Fresh Strawberry Sliced

2 Tbs Sugar

1 oz Red Wine

2 tsp Good Balsamic

Add strawberries to pot along with sugar. Turn the heat on low and stir. Add wine and balsamic. Cook on low continuing to stir. Your looking for the berries to get soft and the liquid to reduce and thicken. Remove from heat and cool. Top ice cream or cheese cake with sauce. Enjoy!

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Carrot Tsimus

Tsimus is a very traditional passover dish. The idea of a sweet side dish to go with the festive spring time meal. This recipe can made a million ways. I wanted to make my version healthy, paleo and easy to do. Using a slow cooker made that possible.

Ingredients

2 Pounds Carrots

1 Onion

10 Prunes

2 Tbs Honey

1/4 Water

Pinch Salt

Start by chopping carrots into big round and place in slow cooker. Slice onion and lightly brown in a pan. Add the browned onion’s to the carrots in the slow cooker. Now, chop the prunes and mix into the content in the slow cooker. Finally add salt, honey and water. Mix and place cover on top. Cook on low for 10 hours. Serve hot as a side dish to any protein.

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Crab cake

Spring is finally here and time for good seafood! Crab cakes are easy to make and fun to eat. Normally crab cakes are filled with filler that is not gluten free. My gluten free recipe is sure to be a winner! Plus its even paleo friendly.

Ingredients-

1 Can Fresh Crab Meat

1/2 Cup Almond Flour plus 2 TBS for Dusting

2 TBS Tapioca

1/4 Lemon

1/2 tsp Salt

1 tsp Pepper

2 tsp Old Bay

2 tsp Parsley

2 Tbs Mustard

1 Egg

1 Onion

1 TBS Honey

Start by putting crab and egg in bowl mixing together by hand. Add all remaining ingredients except for the extra  almond flour. Add more tapioca if mixture seems to wet. Then, form the meat into about five patties and place on a place. Dust each side with almond flour and place in fridge for twenty minutes. When your ready to eat, heat and oil pan and place each crab cake inside. Cook on medium high until each side is golden brown. About 4 min each side. Enjoy!

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Fruit Cannoli

I was home for the weekend and as always I was requested to make breakfast. My mom for some reason had a can of guava cups. Sounds crazy but they were kinda cool. Plus I figured it would be fun to recreate with other fruits like kiwi and such.

Ingredients-

Canned Gava Cups ( can be substituted for half a kiwi, avocado, large strawberries ect. )

1/3 Mascarpoone Cheese

3/4 Cup Greek Yogurt

2 Tbs Powder Sugar

1 Tbs Almond Flour

1 Tbs Honey

Pinch of Salt

Toppings: Pumpkin Seedes and Coconut Flakes

Start by preparing the fruit cups and pat dry. In a bowl mix cheese, yogurt, sugar, almond flour, honey and salt. Place in fridge for 15 minutes to help it get cold cold and firm. When your ready to serve fill each cup with mixture. You can get creative with topping but I liked using pumpkin seeds and coconut.

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Polish Sausage and Cabbage

Coming up with gluten free recipes that can be made in 30 minutes and on a budget can be a challenge. This recipe is super easy and comes out great!

Ingredients:

2 LB Lean Turkey Kelebosy  (Polish sausage)

1 Small Head Cabbage (shredded)

1 Large Onion

1/4 Cup Wine

2 Tbs Butter

1 tsp Salt

1 tsp Pepper

1 tsp Garlic

1/2 tsp Chili Flakes

1 tsp Paprika

Start by browning the entire sausage on a hot pan for about 2 minutes on each side. Remove from heat and set aside. While meat sits add onion and butter to the same pan and cook till lightly brown. Next, add cabbage, wine, salt, pepper, garlic, chili flakes and paprika. Mix well, cook over medium heat, covered for 6-7 minutes until cabbage starts to become soft. Slice sausage into rounds and add to cabbage once soft. Mix well and cook uncover for a bit longer until all liquid cooks out. Enjoy!

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Breakfast Stuffed Dates

Well I love dates, I love bacon and well I love cheese. Put the three together just seemed like a great idea. A great side dish for brunch or an appetizer for friends.

Ingredients:

4oz of Smokes Gouda (cut into small one inch pieces)

20 Dates (pitted)

1 1/2 Pound Turkey Bacon

Start by placing on piece of cheese in each fig. Then depending on the bacon size, I cut each piece into 3 equal parts. Roll on cheese filled date a piece of the bacon. Place them seam side down on a foiled cookie sheet. Broil on high for about 8 minutes or until golden brown.

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Carrot Fries

Who does not love fries! Fun to eat, always good and goes with everything. Well I wanted to come up with a healthy paleo version and I was very happy with the result.

Ingredient:

1 Large Carrot (mine was like 1/2 pound!)

1 Tbs Salt

Cooking Spray

Slice the carrot in half the long ways and then into quarts. Carefully slice each piece again into long fry like strips. Place in a big bowl and spray well will cooking spray or oil. Toss with salt. Lay carrots on a large foiled cookie sheet. Bake at 500 degrees for about 20 – 25 minutes until golden.

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Mexican Shrimp Cocktail

Mexican shrimp cocktail is a bit different then tradition ship cocktail you find in a seafood restaurant. It is more like a cold soup. It can be served as an appetizer or meal with a few fun sides.

Ingredient:
1 lb Shrimp
1 1/2 Cups Clamata Juice
1 Avocado Diced
1/2 Red Onion Diced
1/3 Cup Ketchup
1 TBS Mustard
1/4 Cup Traditional Bottled Cocktail Sauce (or 1 TBS horseradish)
1/2 Cup Cilantro
Salt and Pepper to taste

Start by coating the shrimp in salt and pepper. Cook the shrimp off quickly on a hot pan until pick. Once shrimp are done remove from pan and cool in fridge. Now, in a separate whisk together clamata juice, ketchup, mustard and cocktail sauce. Then add onion, avocado and cilantro and mix it all together. When shrimp is cool, add to bowl of sauce and combine. Serve cold and enjoy!

 

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Paleo Brownie

Brownies that are gluten free but also paleo are hard to find. This brownie recipe is filled with tons of health nutrition and protein but will fulfill any chocolate craving.

Ingredients:

1 15oz Can Pure Pumpkin

1/2 Cup Honey

1 TBS Vanilla

1 tsp Baking Soda

2 Tbs Ground Nuts

1 Cup Coco Powder

2 Eggs

1/4 Dark Chocolate Chips or Crushed Nuts

Place pumpkin, egg and vanilla in bowl and mix together. Add nuts, honey and coco powder. Continue to mix well. Finally add baking soda and mix one last time. Pour into a baking dish and bake 350 for 35 min.

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