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
Finding an great crowd pleasing gluten-free dessert is not easy. I have been reading dump cake recipes for a long time but finally gave it a try with my own gluten-free redo.
1 20 oz can cherry pie filling ( I used a low sugar option but make sure it is also labeled gluten free since this product often contains food starch)
1 15 oz can crush pineapple (drain and save the juice)
1 box gluten-free vanilla cake mix
1 stick butter
Start by adding the cherries and drained pineapple into a deep square baking dish that is well sprayed with non stick cooking spray. Next, slowly top with one pack of cake mix speak evenly across the fruit and pressed down a bit. Then, sprinkle about 3 tablespoons of pineapple juice over the top. Finally, evenly distribute pieces of the butter all over the top of the cake. Bake at 350 degrees for 50-65 min or until golden brown on top. Serve hot with ice cream or whip cream. Enjoy!!!!
Looking for a fun Halloween treat? Looking for something different? This treat is it. Similar to a rice crispy treat but packed with color and fruity flavor. With fruity pebbles now being labeled gluten-free this is a safe a addition to your next get together or exciting lunch box addition.
4 tablespoons salted butter
8 cups Fruity Pebbles Cereal (make sure the box says gluten-free)
Use a large pot because mixing the cereal can get very messy. Start by melting the butter over medium heat in the pot. Once melted, add the marshmallows and continue to cook over low to medium heat. Mix slowly until butter and marshmallows are fully melted and combined. Be careful not to burn or carmalazie the mixture. Once melted, remove from heat and add cereal to pot. Gently combine the mixture. Pour mixture into baking dish and gently press down. Any size dish works depending on how thick you want to cut the bars. Let mixture cool in pan for 45 mins. Finally, cut into bars or fun shapes. Enjoy!!
Who does not love something crunchy? A crunchy snack, crunchy coating on meat, crunchy salad or sandwich topping. Finding gluten-free options can be limited. Well Loeb’s Crunch has done it! They have created a line of gluten-free ingredients / toppings that will take your next meal to a whole a new level.
I recently sampled three of Leob’s Crunch gluten-free all-natural products including quinoa crunch, onion crunch and jalapeno crunch. The onion crunch reminded me instantly of green bean casserole on thanksgiving. The jalapeno crunch was my husbands favorite topped on gluten-free quinoa mac&cheese and zesty guacamole. My favorite of them all was the quinoa crunch. I have salads everyday and a handful of these little puff balls make any salad something special. I found myself snacking on them all week. Croutons tend to be greasy, dense and lack flavor but quinoa crunch was light, crunchy, full of flavor and fun to eat.
Pick a bag up at a store near you. Loeb’s crunch can be found at Walmart, Shoprite, ACME, HEB and many more stores. Find them near you at: http://loebscrunch.com/store-locator
Visit the site: http://loebscrunch.com/ to learn more.
I am always happy to review new gluten-free product that are something special. Recently, I received a sample of delicious Chicken Sausage.
Sausage is one of those items that can have hidden gluten. Between the seasoning, flavors and outer casing it is important to read labels and ask questions. The family that created this product has experience with Celiac Disease first hand and have created a product that is both completely gluten-free and healthy. Chicken sausage has 78% less fat then the tradition products on the market. Made with a short list of real ingredients:
Ingredients: Chicken breast filet, chicken skin, water, contains less than 2% of: salt, spices, natural flavorings, dextrose, sodium citrate, sodium diacetate, packed into a collagen casing.
It browned well and was great both on its own and in a simple tomato sauce. The flavor of the herbs and spices really was evident.
Check out there website and find a location to pick some up:
For Easter dinner the number one request was to make a real southern peach cobbler. I have done plenty of fruit crumbles but this was a new challenge. To make a gluten free cobbler that was super easy and stayed moist. This recipe is a bit different then the tradional ones because it is layered with the cake part on the bottom and the fruit on top. My peach cobbler was a hit, best part of Easter dinner by far!! Give it a try and let me know what you think.
2-10oz bags Frozen peachs
Juice 1/4 lemon
1 cup coconut sugar divided by into 2 parts
3 tablespoons butter (melter)
1 tablespoon cornstarch
1 cup gluten-free flour (cup for cup worked great)
2 teaspoon cinnamon
1 pinch salt
1 teaspoon baking soda
1 cup milk
Start by placing peaches, juice of the lemon and half the sugar into a pot. Cook over medium heat 15 minutes until peaches start to become soft and liquid starts to boil. Add the corn starch, mix well and continue to cook over low heat for 5 more minutes.
While peaches cook pour melted butter into a deep round baking dish and set aside.
In another large bowl mix flour, other 1/2 cup of sugar, baking soda, salt and cinnamon. Once mixed well add milk and continue to combine. Now, scoop the batter into the baking dish of melted butter in. Once peaches are ready gently place them on top pressing down lightly. No need to mix. Bake at 35o degrees for 45 min.
Serve hot with ice cream 🙂
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
With football season in full swing it’s time for some great snacks. Buffalo dip is normally loaded with some calorie heavy ingredients. This version is much lighter and no one with ever know. Give it a try!
1 roasted whole chicken
1 cup plain Greek yogurt
8oz light cream cheese (softened)
4oz crumbled blue cheese
3/4 cup buffalo wing sauce (look for a brand that is 5 calories a serving)
1/2 cup grated light cheese (Colby jack, mozzarella or cheddar)
Start by shredding the meat of the whole chicken. Make sure to remove all skin and bones. Place the shredded meat into a large bowl. Add yogurt, cream cheese, blue cheese, buffalo sauce and 1/4 of the grated cheese. Mix together well. Pour mixture into round baking dish and top with remaining cheese. Bake at 350 degrees for 25 minutes. Broil for an additional 1-2 more minutes to make the top golden. Serve hot with celery and carrot sticks.