Barbara's Bakery cereal review and giveaway!

 

How could you not love a cereal that’s named after a funny looking bird? Barbara’s Puffins give their consumers a satisfying crunch in a variety of flavors and a fun, fact-filled cereal box to peruse while you’re munching. For example, did you know puffin couples mate for life? Pretty inspiring, right?

Barbara's Bakery has been around since 1971. Most of us probably know of the brand from the cereal aisle, specifically the puffins and the shredded oats. Although many of the cereals don't have gluten ingredients, it was only within the last few years that Barbara's started producing gluten-free cereals made from certified ingredients (e.g. oats). Today, they are producing more than five varieties of gluten-free cereals besides the other cereals. Note: according to the website, the cereals are under 20 parts per million (ppm) of gluten. For some people, this may not be low enough but for others, it is acceptable.

Puffins are made from oats and corn and are all made without wheat. Two of the Puffins cereals, Honey Rice (this flavor was popular with my kids) and Multigrain Puffins (also a hit) are certified gluten-free. Other Barbara’s cereals that are gluten-free include the Multigrain Honest O’s, Organic Corn Flakes and Brown Rice Crisps. The Brown Rice Crisps are perfect for gluten-free rice crispy treats as most other crispy rice cereals include a malt flavoring which is not gluten-free.

One of the things I really like about Barbara's cereals is that they're high in fiber and low in sugar. Our family favorite, although not certified gluten-free, is the Cinnamon Puffins, which contain nearly half as much sugar as the leading cinnamon flavored cereal.

Interested in winning a box of gluten-free cereal to try? Each of these options is a separate way to enter and the more you do the greater your chances of winning. If you’re already following me through any of these social media outlets just leave me a comment referencing the giveaway. Deadline for entries is Thursday, May 30. Thanks!

How to Enter

1. Follow this blog and leave me a comment to show me you're following it! 
2. Follow me on Twitter @thefamilychef and leave a comment to indicate that you're a follower.
3.“Like” The Family Chef on Facebook and leave a comment to let me know you've liked the page.
4. Link to this giveaway through Facebook and leave a comment on my Facebook to let me know!
5. Link to this giveaway on Twitter and leave a comment on my Twitter page to let me know.
6. Leave a comment on this blog post about what you enjoy most about being gluten-free.
7. Sign up to receive posts via email and leave a comment saying you’ve signed up.

While you're at it, checkout Barbara's Bakery on their Facebook and Twitter pages!

Real Simple Delicious Soup Review

When you’re craving a nice, comforting bowl of soup but aren’t prepared to make it from scratch, there are other options besides resorting to a can. One refreshing example is the Real Simple Delicious line of soups from Cook! These tasty, gluten and dairy-free blends come in the refrigerated section of select grocery stores but can be frozen for longer shelf life.  Flavors include Thai Green Curry, All Bean Chili, Zucchini, Red Lentil, French Onion, Carrot Ginger and Azteca Veggie.

The company—launched in the San Francisco Bay Area just a few years ago—operates under the philosophy that quality and convenience can go hand in hand.

The soups are perfect for those hectic nights when you’re scrounging for a quick dinner the whole family can enjoy. The soup also works well as a base for larger meals. I served the Thai Green Curry soup over chicken and rice and it turned out great (see photo below). The curry wasn’t too spicy (my husband wanted more spice but I thought it worked well) but do be aware that there is tofu in this particular soup in case you are allergic to soy.

The Azteca Veggie, was a tasty blend of carrots, onion, corn and tomato with a nice addition of summer-y squash. The soup ran a bit on the salty side but had a nice flavor.

The zucchini soup was also surprisingly flavorful as I was not expecting such complexity from just garlic, onions and a touch of mild chile. I would definitely get this one again and consider it family friendly. I had some leftover pasta so I added that to mix and it worked well. You could put almost anything in it. It was very tasty.

With special emphasis on avoiding toxins and allergens in our diets, Cook! delivers meal plans and ready to eat dishes to households nationwide.  The soups, however, are available at various health food stores including Whole Foods, Real Food Company and Rainbow Grocery (see website for complete list).

Real Simple Delicious will be changing their name to Nona Lim. Get the story here. You can also follow them on Facebook.

Either way, it's easy, fresh, tasty, and healthy… the soup’s on!

Gluten-Free Dishcrawl in San Francisco kicks off celiac awareness month

May is celiac disease awareness month. To kick it off, raise money and awareness, and ok, have some fun in the process, I joined forces with Pica Pica Maize kitchen (my favorite 100% gluten-free restaurant) and Dishcrawl SF to organize a gluten-free dinner crawl through San Francisco's Mission District. Find Me Gluten-Free, a free app for iPhone and android phones, also helped to sponsor the event by making a donation to The Taylor Family Foundation. Part of the proceeds from the event are also being donated to the foundation.

The group met at Grub restaurant which is located at 758 Valencia Street. Grub has been open for over 2 years and specializes in upscale comfort food. They are well known for their macaroni and cheese but what I didn't know is that they offer a gluten-free version! The chef makes a special cheese sauce and the pasta is cooked in its own pot. It was a big hit. They also served a delicious salad as well as brown sugar coated kale chips. These were just slightly sweet; a great appetizer.

Once we were done with the first restaurant, we made our way over to Osha Thai at 819 Valencia where everyone had a seat on some very unusual chairs! The group was treated to an assortment of wonderful Thai food including green papaya salad, lemongrass chicken, stir-fry veggies with tofu and jasmine rice (oh, soo good!). The manager talked about the story of Osha Thai and how it was started by two women. There are 7 locations in San Francisco. The focus is fresh food with wonderful ingredients. We made sure the dishes were free of soy sauce (watch out for that in Pad Thai) and MSG (in case anyone was sensitive to that). The environment was lively and fun.

Lastly, we "crawled" down to Pica Pica Maize Kitchen. They served a "little bit of everything" plate; a mini arepa, yucca fries, plantain and taro chips with their version of guacamole. We heard from the CEO, Tom, about how Pica Pica came about and what they are doing moving forward. If you haven't had a chance, they just opened their third location in the Castro. I'll be heading there soon!

Also in attendance was Kim Rice from GFCF Living. Besides being a friend and fellow blogger, Kim has been very supportive of me, attending events and cooking classes. That is me with her in the black. Since I was running around making sure everyone was happy, I forgot to take a lot of food photos. Check her blog for her article and more photos. Although I don't have any pictures, I also really appreciate the support of Gluten-Free Grocery located at 234 Townsend Street in San Francisco. I was happy to see owner Topher Delaney there attending the event. They are another group that is so important for the gluten-free community.

Pica Pica was the perfect place to end the evening. We were then treated to amazing gluten-free and dairy-free treats from Zest Bakery, another one of my favorite gluten-free establishments in the bay area.  Justine brought us some amazing coconut cake and brownies which were the perfect ending. Thank you very much to Justine and Zest for providing the dessert. You know I love you guys.

Lastly, I have to thank my amazing co-organizers, Adriana Lopez Vermut of Pica Pica and Kristin Wyke (see below) of Dishcrawl. If it had not been for these lovely ladies, this event would not have happened. I had the initial idea but they were the ones who executed. I think the consensus was that the event was a huge success and the first of (many?) gluten-free dishcrawls. Thank you everyone!

Green chile and cheese omelet

At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I've been researching how to make it gluten-free at home; it wasn't too hard. Well I just didn't feel like making a full-on casserole so I opted for a puffy omelet instead.

I took a couple of quick pics and decided to share them with you, my loyal readers. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!

Green Chile and Cheese Omelet



Beat 2 eggs, 1 tablespoon of milk, and salt and pepper to taste. Heat a non-stick heat-proof pan (something that can go into the oven) to medium with 1 teaspoon of butter or oil. Add eggs. Slide a spatula under the edges and tilt pan so that the liquid egg goes under. When there is no more liquid, turn off heat and turn on the broiler.



After about 2-3 minutes, the top should look dry. Add 1 whole green chile (from a can), patted dry with a paper towel, cut into strips. Top with about 1 tablespoon of shredded cheddar cheese. Place under the broiler for about 2-3 minutes.



Carefully remove the pan from the oven when it's puffy and brown. The sides will pull away from the pan. Don't forget to use a pot holder for the handle; it will be hot!



Slide off plate and fold over in half. Dig in and enjoy.

Note: this is the basic process for an omelet. You can use any filling.

- Posted using BlogPress from my iPhone (how cool is that?!).

Strawbunny Smoothie recipe

Thanks to Kendra Thornton for the guest post and providing the following recipe. This sounds fun! 

The Strawbunny Easter Smoothie Treat
On one of my former travels, my husband and I went on a fabulous vacation to Las Vegas. It's a beautiful city full of excitement and commotion. It's no wonder that the city draws millions of people every year. It was a nice change from the usually cold and windy weather of Chicago. Although I love where I live, Las Vegas was a welcoming change of pace.

However, one of the most memorable parts of the trip was the smoothie I had at the Cosmopolitan, ranked amongst some of the top hotels in Las Vegas. It was one of the best smoothies I had ever had. Not only was it refreshing but also it was extremely flavorful. I love how it has just the right amount of sweetness without it being overpowering. Strawberries are one of my most favorite fruits so I love how this smoothie uses it into its recipe. But the best part of this smoothie is the presentation.

To help celebrate this year's Easter with you all, I want to share this recipe and maybe it will become a favorite in your family as well. The following recipe's proportions make about 2 cups of the smoothie. The recipe is incredibly simple and easy without any complicated steps. The ingredients include the following...

Strawbunny Easter Smoothie:

Ingredients:

- 1(1/2) cups of frozen strawberries
- 4 tsp. of low-fat vanilla yogurt (for dairy-free, add extra milk alternative and 1 teaspoon of sugar)
- 2 tsp. of peanut butter
- 1/2 cup of skim milk (for dairy-free, use a milk alternative)
- Marshmallow (Bunny) Peeps

Directions:
The only step of this recipe is to put all the ingredients into the blender and mix. One tip is to only put a few strawberries into the blender at a time, as it will make blending easier. If your strawberries are exceptionally large, make sure to cut them into smaller pieces so that the mixture blends more smoothly. Keep the blender going as you continue to add in a few strawberries at a time.

Presentation is key with any special holiday meal, drink, or dessert. I like to make it more festive by serving a glass of this on top of a plate of Easter grass. I usually put some chocolate eggs sitting on the bottom sitting on top of the grass. It's the perfect centerpiece to be placed in the middle of the kitchen table on Easter morning. This breakfast decoration never ceases to bring smiles to my children's faces every Easter morning after they wake up.

I hope you enjoy this treat just as much as my family does this holiday…enjoy!
-Kendra

Kendra Thornton is a travel advocate, TV spokesperson, PR businesswoman, proud wife and mama of 3. I am a long time travel expert who has been packing my bags and traveling the world since I was 3 months old! I've found my utmost desire in life is right here in my own home. I have mixed my excitement for travel by bringing the taste of authentic cuisine to my own home with some of my unique recipes. Enjoy!

Healthy Lunch Challenge

When I was asked to create an example of a healthy gluten-free lunch for the ladies of Easy Lunch Boxes and Crunch a Color, I jumped at the chance. It was easy for me because this is what I (try to) do 5 days a week.

I have been using Kelly Lester's Easy Lunch Boxes (ELB) since 2010 (see my review here). I still have the original containers and only now have to replace one of the lunch bags; it’s gotten a lot of use! I find them very convenient and easy to use. The bag fits either two ELB plastic containers or an ELB container, a metal container (if needed) and a thermos for hot food. When we get home from school, my kids help by putting the containers and/or thermos in the dishwasher. I even have a special place on the top rack where they fit perfectly.

I think the Crunch a Color game is great. If you have picky eaters who don’t like to try new things, this might be the solution. The game is meant to make healthy eating fun. We have all had our challenges getting our kids to eat a well balanced meal. I love that Jennifer Lee and I share many things in common including children of similar age and dealing with some times opinionated eaters (that's a nicer way to say it, isn't it?). We even got together to put on a "Healthy Cooking Tips for Busy Moms" cooking class to benefit Jamie Oliver's Food Revolution.

So, what was for lunch? Just a few of my favorite things. Believe it or not, my kids love Caesar salad. They will order it almost every time we are out (hold the croutons, though) so this is one of my go-to lunch meals. I make my Easy Caesar Dressing and keep it in the fridge for a few weeks (get the dairy-free version here). This way, it’s easy to grab whenever I need it. I will add other veggies like shredded carrots, cooked broccoli or cucumbers, depending upon what’s in the fridge. The croutons are simply Udi's gluten-free whole grain bread which are cut into cubes, oiled and seasoned and toasted until golden brown.

I have a new favorite chicken recipe which uses Just Cook Food’s (a local San Francisco company) Herbed Coffee rub. For every pound of boneless skinless chicken thighs, I add 1 teaspoon each of the coffee rub and olive oil. I stir it around and let it marinate for about 20 minutes. Then it’s onto the grill for about 10-15 minutes. You can also bake it on a tray in a 400F oven for about 15 minutes. Since this dish works well, I usually make 2-3 pounds and then use it for 1-2 other meals besides lunches. You would not believe how much my 9 year old son eats!

Lastly, the "dessert" is one of my homemade gluten and dairy-free blueberry muffins. Making muffins and quick breads dairy-free is actually quite easy; substitute vegetable oil for the butter and any alternative milk (like soy, almond, or coconut) for the milk. No problem! If you don't have dairy restrictions, simply use the regular version.

I used the Crunch a Color cards to see how I did for this lunch. Based on the numbers, I think I did pretty well! I hope this post inspires you to change it up for your lunch. Thank you, ladies, for including me in your challenge!

Gluten-free Dairy-free Blueberry Muffin recipe

Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:

Gluten-free Muffin Tips

• Tip #1: Mix the dry ingredients in a large bowl first. Mix the wet ingredients in a small bowl. Add wet to dry. This is generally always the process with baking.
• Tip #2: If you use a pre-made flour blend, make sure to look at the ingredients. For example, if the flour mix already has xanthan gum, you don’t need to add that to the recipe.
• Tip #3: You can vary the sugar based on how sweet you want the muffin to be. I usually use just over ½ cup which seems to be perfect. Over ¾ cup is too sweet for me.
• Tip #4: For easy and consistent portioning when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.
• Tip #5: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

Gluten-Free Dairy Free Blueberry Muffins 
2 cups Amy’s Gluten-Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum (omit if using a mix which includes this)

2/3 cup milk substitute
2 teaspoons white vinegar or lemon juice
2 large eggs
1/3 cup melted coconut oil or vegetable oil
1/2 - 3/4 cup organic sugar or other natural sweetener
1 cup fresh or frozen blueberries (keep frozen until ready to use)

Optional: 2 tablespoons gluten-free instant oats

Tip: if using fresh blueberries, make sure they are dry; otherwise they might sink to the bottom.

1. Preheat oven to 375F and prepare pans by greasing well or lining with paper cups.
2. In a large bowl, mix the dry ingredients (first 5 ingredients).
3. Place the milk substitute and vinegar and lemon juice in a glass measuring cup. Set aside for a few minutes.
4. In a smaller bowl, beat the eggs briefly. Add the oil, sugar, and milk substitute.
5. Add the wet ingredients to the dry ingredients and mix until combined. Mix the batter briskly for 5 seconds to help the gum to gel.
6. Fold in blueberries. Portion out muffins or loaf, filling about 2/3 full. Optionally sprinkle muffins with oats (see photo).
7. Bake mini muffins for 12-15 minutes or regular muffins for 18-22. Remove from oven and cool slightly. Remove from pan and cool. Leftovers can be stored at room temperature for 1 day. After 1 day, store in the refrigerator. Muffins can be frozen in an air-tight container for about 3 months.