At a recent visit to the PSU Farmer’s Market, I discovered HeidiHo Organics featuring dairy-free cheese. And so, I’ve been on the hunt for ways to consume this delicious cheese. I purchased the Chipotle Cheddar and find that it’s perfect shredded on my salads (even better on taco salad!) and in this recent breakfast creation.
1 brown rice tortilla (prefer Trader Joe’s brand)
2 leaves of fresh kale
5 halved cherry tomatoes
1/8 c shredded HeidiHo Organics chipotle cheddar cheese
2 cage-free eggs, fried or scrambled (you choose!)
Put shredded cheese on tortilla, followed by kale and tomatoes. Fry up eggs, season with pink sea salt. After eggs are finished, place on top of tortilla. Place tortilla in skillet on low heat until cheese is melted. Eat with a fork or fold over and eat like a burrito. Please note: be mindful of how long you cook the tortilla, as brown rice tortillas become exceptionally hard if over cooked. Keep on low heat and watch the tortilla carefully.
I’m always on the lookout for tasty gluten-free, soy-free, dairy-free and low sugar goods. Recently, I scored two amazing finds at my local New Seasons, made by local, Oregon-grown companies. The only thing that makes me happier than eating healthy, “free” foods is supporting our local economy. Now, you can do the same! If you live in the fabulous state of Oregon, of course.
My first find was Blue Moon Bakery’s almond & oat Jammer. I LOVE thumbprint cookies. Whole Foods has a delicious thumbprint, but they use soy in it, so it’s no longer on my splurge list. This Jammer is filled with all natural goodness and meets all my food requirements. And it is hearty and sweet. Delish! To top it off, it’s made by a local, Hillsboro, Ore. bakery.
The second score has had me standing in my kitchen with the freezer door open, while I continually go back for one more bite. Heavenly Sent’s Almond, Rice & Agave Non-Dairy, Frozen Dessert is beyond dreamy. It even tops my favorite – Coconut Bliss! The Rich Chocolate is my absolute fave – you will LOVE it! It’s also local and made by a local family in Corvallis, Ore. And that just makes me happy.
Oh, and my latest gluten/soy/dairy/sugar-free snack attack is organic raisins with organic sunflower seeds (both of which can be purchased at your local Trader Joe’s). Mix about 1/4 c of each for a delicious afternoon snack.
That’s it for now…
I’m headed to the Astoria Crab, Seafood & Wine Festival this weekend to discover some more tasty goods. Crepe Neptune of Cannon Beach (and Astoria Sunday Market and Tillamook Saturday Market fame) will be there with their gluten-free crepes (the best!) and I’m eager to see what other local vendors will surprise me with gluten/dairy/soy-free goodies. Stay tuned…
I always think I can’t fall more in love with Kinnikinnick Foods, but then, they do it again. This time it’s a spring seasonal donut – blueberry. Me and the man started our Sunday with this delish donut and coffee/tea (green for me!). And wow – we were speechless!
Order your package of blueberry donuts today. With only 140 calories, no gluten/dairy/soy and minimal sugar (for a donut), you cannot miss this deliciousness. My beau says he couldn’t even tell the difference between a gluten donut and this one.
BTW – I’ve tried almost all of the Kinnikinnick donuts and these are the BEST!
Bake in the oven at 350 for 10 minutes for absolute perfection. Do not microwave or eat cold – you’ll miss the full donut-delicious impact.
While I reserve the right to add to this list at any given time (whenever a food adventure allows me to!), I have to share with you some of my top picks right now for eating gluten-free, dairy-free, soy-free and low sugar in Portland, Ore. I feel so grateful to live in such a creative culinary place – filled with delicious, healthy food. Check it out!
Best Coffee House
Bean & Tree: Try their decaf hemp lattes, caffeine-free chai tea with almond/hemp milk or try coconut milk steamed. Wheat-free, vegan blueberry muffin is great as well. Skip the gluten-free chocolate chips – unless you can tolerate dairy.
Jade Teahouse: You have got to try their white chocolate with sea salt macaroon. It’s pure ectasy. Everything on the menu is gluten-free and their pastries are incredible in all ways. Also try out their curry. They have a full dinner menu with eclectic, tasty offerings.
Best Food Cart
Buddha Bites at the PSU carts: Their gluten-free bread is like REAL sandwich bread. Try their turkey, avocado, bacon panini (with gf bread!) and you will be in heaven. Everything on the menu is good, but the sandwich wins!
Dick’s Kitchen: The Elk burger is amazing and it’s from local farmers on a sustainable farm. I got mine on a bed of lettuce, but Dick’s offers a gluten-free bun. The fries are incredible – and are baked. Everything on the menu is geared towards a low-inflammation diet, so plenty of gluten-free and dairy-free offerings. They even have diet gingerale, which is delish in Maker’s Mark (if you can tolerate Whiskey) or potato vodka.
Mississppi Pizza: I love pizza and so, I have eaten my way through PDX looking for the perfect gluten-free pizza. I found it here! Now, if you need it to be vegan and egg-free you can call ahead to have them prepare the dough. I can tolerate a little bit of dairy over soy, so I went with light mozzarella cheese, the red marinara sauce, chicken, spinach, red onions and sundried tomatoes. I was in pure heaven. The crust is thicker than most GF crusts and tastes absolutely delicious. It’s a must try! They also offer GF cookies.
Best Steak & Potatoes
Clyde Common: Not a traditional gluten-free establishment, but their grilled steak and potatoes (and harissa fries) were so orgasmic (and gf/df/soy-free), I had to include them here. The service is fantastic and the food is made primarily local and fresh to order.
Best Sustainable Sushi
Bamboo Sushi: Sustainable fish and practices make this the best sushi you will find. The fish is the freshest I’ve ever tried. While their prices aren’t cheap, you will feel so good inside and outside you’ll be thrilled you indulged in this naturally gluten/dairy/sugar-free food. Let them know you have a soy allergy to stay away from any potential allergens.
These cookies were a BIG hit at the Superbowl party I attended. And you will absolutely love them! Tip: put half the batch in ziplock bags and freeze (this will keep you from eating the entire batch and give you a fun frozen treat in the future!).
Gluten/Dairy/Soy-free, Low-Sugar Banana Oatmeal Chocolate Chip Cookies
3 cups gluten-free flour blend (LOVE Bob’s Red Mill)
1 c gluten-free rolled oats (recommend Legacy Valley brand)
1 t baking powder
1 t baking soda
1 t salt
2/3 c Erythritol (all natural sweetener – zero on glycemic index!)
2/3 c canola oil
2/3 c unsweetened vanilla almond milk (recommend Blue Diamond)
1 t vanilla extract
2 ripe organic bananas
1/2 c chopped organic raw walnuts
1 pkg Enjoy Life dairy/soy/gluten-free chocolate chips
Preheat oven to 350. Mix wet ingredients, add in dry ingredients. Stir until fully blended. Feel free to add more flour or vanilla almond milk to get desired consistency. Bake 10-15 minutes or until golden brown.
It’s been roughly 9 years since I’ve had a cupcake. 9 years ago I realized that all my tummy illness was from wheat. Fast-forward to today and it’s rare that I’m tempted by a cupcake, and even rarer to find a cupcake that meets my eating needs.
Then I stumbled upon Petunia’s Pies & Pastries at the PSU Saturday Market. I simply could not say ‘no’ to their Valentine’s Day special cupcakes. I mean, February is the month of love. Wasn’t it time to reconnect with my long-lost love of cupcakes?
So here’s the deal. I promised myself I would only have a tiny bite of each cupcake, so I could report back to you. Then, I would save them to fully relish at another time. That, my dear friends, is called denial.
Be sure to get the raspberry passion cupcake – it was my FAVORITE. It was light and tasty with a raspberry center. The coconut flakes and buttercream (minus the butter!) frosting made this a stand-out cupcake. And the cupcakes are made with coconut oil, so they’re even healthier (no soy!).
Oh, and while you’re at it, be sure to order some of the cowgirl cookies. The first gluten-free, vegan bakery cookie that I actually LOVED.
Cold days? This is the dish. Heat up with some melted dairy-free cheese or eat with blue corn tortilla chips. Whatever way you choose, you’re going to LOVE this yummy, rich chili.
Gluten-Free, Dairy-Free, Soy-Free White Bean Chili
1 lb. organic, ground turkey
2 cans organic white beans (you choose what style)
2 cans diced tomatoes with green chilies
1 onion, chopped
1 T cumin
1 T cayenne pepper (adjust based on your spice preferences)
1 T garlic salt
2 cups organic vegetable broth
Place all ingredients in crock pot (in the order above), stir and then cook on high for 3.5 hours.
If you’ve been reading my blog for some time, you know how much I love my crock pot. The winter is such a perfect time to try out new crock pot recipes and I’ve been using mine every week. Last week was chicken with spinach, tomatoes, onions and seasoning and this week is my stab at Indian food.
1 pkg of brown or green lentils (Trader Joe’s has precooked brown lentils ready to go)
1 10 oz. pkg of organic spinach (frozen or fresh)
6 small/medium organic sweet potatoes, sliced length-wise
1 small organic red onion, sliced length-wise
4 organic carrots, sliced length-wise
1 c light coconut milk
1 c water
1 T cumin
1 T garlic salt
1 T 21 seasoning (from Trader Joe’s)
Slice all veggies and place all ingredients in crock pot. Heat for 3 hours on high, 2 hours on low. Stir often.
Brown rice tortilla (Trader Joe’s)
1 slice of dairy-free cheese (love Lisanatti almond cheese)
Spray saute pan with canola oil. Place tortilla in pan with slice of cheese in the center (can slice up cheese and place around tortilla) heat up until tortilla is warm and cheese is melted. Fold over and place on plate.
Use tortilla to eat lentils, just like you would with traditional naan. Delish!
Since February is synonymous with chocolate, Kinnikinnick, North America’s leading provider of gluten-free baked goods and snacks, is hosting a Valentine’s Day Box o’ Chocolate Contest. And the prize is not a typical box of chocolates; it’s a box of everything they make with chocolate in it – a $50 value.
There will be two winners!
The contest begins on January 24, 2010 and will end on February 8, 2010 at 9 pm. Details of how to participate can be found at the link below. Mandatory entry is leaving a comment on their blog, but there are extra ways to enter as well. http://blog.kinnikinnick.com/2011/01/valentines-box-o-chocolate-contest.html
It’s holiday time.
Which means everyone is eating delicious, wonderful, decadent food that we can’t eat. Not cool, right? Well, fortunately it’s 2010 (and not 1999 like it was when I started on this path) and we’ve got OPTIONS!
One option that I’ll be taking with me to the family’s beach house for Thanksgiving (besides my gluten-free stuffing, mashed sweet potatoes, gf/df/sf pumpkin bread, sweet potato casserole, pumpkin pie, and a new recipe – gluten/sugar-free apple pie) is Trader Joe’s snickerdoodles. These are almost better than grandma’s (shh…don’t tell her!). Pairs perfectly with a lovely cup of tea.
Happy Eating and Happy almost Thanksgiving!