Some of my readers know that I am the Lead Chef at Camp Celiac every summer. One important part of that role is to spend time finding great products to have at camp that campers will love and may not be aware of. I was recently approached by Rise Buddy to try an outstanding snack product.
Rise Buddy is a healthy snack option when your looking for something salty, savory and fun. Its easy to find gluten free crackers on the market but hard to find one that comes in fun flavors and shapes. They taste similar to a normal cracker but are made from whole grain 100% brown rice. They come in four great flavors including sea salt, BBQ, Sour Cream and Onion and my favorite PIZZA!!
Rise Buddy Healthy Snacks Have it ALL:
Over Baked, Not Fried
Education Smart Snack Approved
Whole Grain from Brown Rice
Buy them online today!! Shop NOW
With a big snow storm in town and temperatures low, it is a great time for a big pot of a good creamy soup. New England clam chowder is a great classic very easy to make.
2 large potatoes (peeled and chopped)
8oz clam juice
4 stalks celery (chopped)
3 medium carrots (peeled and cut into rounds)
2 teaspoon pepper
3 tablespoon butter
1/3 cup flour
32 oz chicken broth
1/4 cup white wine
1 bay leaf
2 teaspoon garlic powder
38oz chopped clams with juice
1 1/2 cup half & half
In a small pot start by boiling potatoes in clam juice. In a large pot melt butter and cook carrot, celery and onion. Once onion starts to become translucent add pepper and flour. Mix until combined. Add broth and bring to a simmer. Now, add wine, bay leaf, garlic and half&half. Continue to cook for 5 minutes and then add clams with juice. Cook an additional 5-10 minutes until soup is at a low boil. Serve hot.
A good, sliced gluten-free bread is the hardest thing to find in the gluten-free world. Many of us just stick to one of the few name brands we see in stores but most of them are never that great. I recently received samples from La Brea Bakery. This is an outstanding product and available to buy online!
La Brea Bakery is the #1 selling artisan bread company in the country. La Brea Bakery created award-winning gluten free breads that taste different than most other options available.
They offer two outstanding flavors. A classic white that is soft with a thin crust. Also a multi-grain that is soft on the inside with a nutty crust. You can find more about each option here .
I have sampled a great number of gluten free sliced bread and this product clearly stands out. Has all the characters a gluten-free eater is looking for. The flavor of both option is spot on tasting clean and full of fresh baked flavor. Quality is spot on, clearly coming from an artisan company and not a mass produced item. Slice size is nice, not to big or small, great for toast or sandwich. No air holes in the slices which is always important and hard to find. Both options have an actual crust that has its own character and is part of the loaf. Texture soft, smooth, fluffy and not chewy at all. Toast’s up great and hold’s up to anything I have put on it yet.
Where to buy:
Find Store Locations Here
Shakes have become my healthy meal option on the go. After a good workout or running out the door, my daily routine includes a nutritious shake of some kind. Adding protein to a shake can be difficult since many of the powders on the market are filled with junk and not gluten-free.
Sunwarrior is a clean plant based protein and natural supplement option. Sunwarrior offers a large selection of products with items the are raw, organic or all-natural. Can’t beat an option that is gluten-free, soy free, non-gmo, dairy free and vegan.
Many different options are available:
Classic Protein is made from fermented brown rice. This simple formula is suggested for those with food allergies and our more granola customers.
Warrior Blend is a synergistic combination of pea, goji berry, and hemp proteins with the bonus of medium chain triglycerides from coconut. Warrior Blend has a slightly better amino acid profile and includes the anti-inflammatory power of coconut to speed recovery.
Classic Plus relies on brown rice, pea, quinoa, chia, and amaranth for ancient grain goodness without the gluten or carbs. It has a similar amino acid profile to Warrior Blend, but a slightly different texture and flavor.
Read more about this product or buy online at: https://sunwarrior.com/store/
Posted in Breakfast, Lunch, Review, Snack
- Tagged dairy free, easy, gf, gluten free, healthy, paleo, vegan, vegetarian
Who doesn’t love breaded chicken nugget and chicken fingers. Most breaded chicken is flour, breaded, fried and super not healthy. Using nuts and baking chicken instead makes it sweeter and healthier.
1/4 Pound Nuts (walnuts, almonds or pecans)
1/2 Cup Flaked Unsweetened Coconut
1 tsp Salt
2 Pounds Chicken Breast
Start by placing nuts in a food processor to help crush and turn into a nut meal. Add coconut and salt into the food processor and continue to break up. Now, cut the chicken breast into large pieces. Pour the nut mixture in a bowl and evenly coat each piece of chicken. Place the chicken on a foiled pan and bake at 400 degrees for 20 min.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
Green beans are in season this time of year and normally a big side for holidays. I’ve never been a huge fan of the creamy mushroom soup type. I like something that’s a little fancy. This version is a bit fruity, with a slightly Sicilian style, easy to do and definitely will impress a crowd.
3 pounds green beans
1 tablespoon coconut oil or butter
1/4 Cup + 2 tablespoons sliced almonds
2 tablespoons orange marmalade
1 pinch salt
Start by trimming the ends off the green beans. Next either blanch green beans or steam until they get slightly soft but retain a bright green color. To hold the bright green color always run through an ice bath after you’re done initially heating. A few minutes before you’re ready to serve take butter or coconut oil and melt in large pan. Add Green beans and toss. Next add orange marmalade, salt and a quarter cup of sliced almonds. Continue to gently toss while heating over medium heat for about two minutes. To serve place on a large platter and top with the remaining 2 tablespoons of sliced almonds.
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.
Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.
3/4 Cup Dry Sweet Rice
2 Cups Water
2 Tbs Brown Sugar
1/2 Evaporated Milk
6 oz Bitter Sweet Chocolate
Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.
Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed. Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.
This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.
6 Garlic Cloves
2 Tbs Tahini Paste
1 tsp Salt
1 Tbs Oil or Spay
Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.
Posted in Dinner, Lunch, Snack
- Tagged dairy free, easy, easy dinner, fall recipe, g-free, gf, gluten free, guilt free foodie cutie, paleo, vegan