Girls on Food

Snacks

Warung Indonesia d’Eglinton in Toronto

Warung Indonesia d’Eglinton
2439 Yonge Street, Toronto, ON M4P 2E7
http://www.warungone.com
https://www.instagram.com/Warung_Indonesia_d_Eglinton/

Exterior photo courtesy of Warung Indonesia d’Eglinton

Warung Indonesia d’Eglinton roughly translates into Indonesian Small Family Restaurant at Eglinton. You can find this restaurant a couple of blocks north of a relatively busy business area of Yonge and Eglinton. They serve Indonesian style food in a comfortable and homey environment and prepare their food from scratch to order which allows you the time to just relax in the atmosphere. Recently, my boyfriend and I were invited to a media tasting of this restaurant from DKLO Events and had our first try of Indonesian food!

Toronto is a fairly multicultural city. However, it ‘s hard to come by new cuisines if you are not already familiar with it or if not recommended. This Indonesian restaurant specializes in providing their customers with customized meals. What do I mean by that? They offer a “Set Your Own Meal” option where you can choose two veggie appetizers, one veggie appetizer, and one entree served with rice. This tasting provided us with this opportunity to set our own meal!

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MeNami in North York, Ontario: U-don Know How Fresh This Udon is

MeNami
5469 Yonge St, North York, ON M2N 5S1
http://www.menami.ca/
http://www.instagram.com/menamitoronto/

You can’t miss this sign!

If you’re looking for some legit udon, MeNami is the place to be! Not only do they specialize in various udon dishes but they also make their udon fresh from scratch. Now, if you know anything about udon (thanks, Google) you’ll know that it is a very temperamental process. The owner, Chae Kim, sent her chef to Japan to learn the art form and brought this knowledge back to Toronto to adjust and perfect it for our crazy environment.

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The Curious Creamery

“You can’t buy happiness, but you can buy ice cream. And that’s kind of the same thing.”

The Curious Creamery started in Southeast Asia as a way to re-imagine the way of bringing and making ice cream in that part of the world. They saw how traditional ice cream making could be environmentally detrimental and they wanted to cut the carbon footprint, plus bringing healthy and delicious treats to the area. The revolutionary treat was brought to the US as a healthier/more in control dessert option for the consumers over here.

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I honestly love the idea of having a base to work with and then creating from there, and that’s what The Curious Creamery allows you to do. It gives you the options to create and make whatever delicious ice cream treat you could ever imagine, and you can decide how healthy or unhealthy you want it to be.

On the packaging, it says “Controls Calories, Fats, & Sugars.”
Don’t want to use whole milk? That’s fine! Would prefer to use yogurt? That works too!

Allergic to chocolate, but love cookie dough?
Now you can make your own cookie dough without the chocolate chips.
That’s the selling point for me right there!

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The other cool factor to The Curious Creamery, is you don’t need an ice cream maker. Let me repeat; you don’t need an ice cream maker! Just a handheld or stand alone mixer will do, plus some ice cold milk and you have the fixings for a delicious treat. Simplicity is also something I love.

For someone who is always busy, the idea of creating a custom ice cream in a half hour of time going to my second job and coming home a few hours later to it enjoy sounds like heaven.

So a few things to note.

The Curious Creamery sells about three products. The first is an ice cream base in powder form. It comes in a tub with two packets from which you can enjoy up to 1/2 gallon of deliciousness of your choosing. Two packets allow you to make two different kinds of flavored ice cream. So you can get creative!

The other two items are Vanilla Sweet Cream Ice Cream Cake Mix & German Chocolate Ice Cream Cake Mix. “The Curious Creamery Ice Cream Cake Mix contains no high fructose corn syrup, artificial colors or flavors, lactose, or preservatives; and is naturally trans-fat, cholesterol and gluten-free.”  The Cake Mix does require a few more ingredients like whole milk, heavy cream and so on, but I love the fact that it last longer in its nonmelting form which makes it ideal for parties or so on.

Take it from me, when making an ice cream cake you WANT to use their cake mix and not regular ice cream. I tried, and I got a pool of melted ice cream in seconds. Your welcome for the information!

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I would also like to point out that ice cream is perfect year round.

May not seem like a winter dessert option, but I am here to tell you that it is especially with my own personalized White Chocolate Peppermint Ice Cream Cake (used with The Curious Creamery Sweet Cream Ice Cream Cake Mix).

If you’d like to try it, here’s the recipe!
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White Chocolate Peppermint Ice Cream Cake
(I used both packages of the Sweet Cream Ice Cream Cake mixture to make double the amount)

1 box The Curious Creamery Sweet Cream Ice Cream Cake Mix
3 1/2 cups Whole Milk
4 1/2 cups Heavy Cream
2 tsp Peppermint Extract
1 tsp Red Food Coloring
Box of crushed candy canes
Box of Betty Crockers Vanilla Cake Mix (or whichever brand you prefer)


Make vanilla cake according to box instructions and let cool completely. While cake is cooling, crush candy canes (as this can be a long process that I was unprepared for). Follow instructions for The Curious Creamery’s Sweet Cream Ice Cream Cake and once to a creamy consistency add in flavorings, food coloring, and crushed candy canes. Cut cake in half (carefully). Keep the bottom of the cake in a cake pan and add a layer of the Peppermint Ice Cream mixture. Top with the other half of the cake mix. Add parchment paper and freeze for at least 4 hours or overnight.

White Chocolate Ganache
12 oz white chocolate morsels
3/4 cup Heavy Cream
1 tsp Vanilla
3 tbsp corn starch
1/2 tsp salt
1/2 cup Powdered Sugar

In a sauce pot over low heat add all ingredients together and slowly whisk. Let cool slightly.

Once cake is ready, pour ganache over the top.

And ENJOY!

img_0138I’m already having dreams and inspirations come to me for my next creation with The Curious Creamery, and I can’t wait to enjoy again!

XOXO
Miss Semi-Sweet

Isabella’s Boutique Restaurant

Isabella’s Boutique Restaurant
2328 Queen St E, Toronto, ON M4E 1G9
https://www.facebook.com/isabellasboutiquerestaurant
https://www.instagram.com/isabellasbeaches

Exterior family shot courtesy of Isabella’s Boutique Restaurant
Interior

Isabella’s Boutique Restaurant is a new boutique restaurant that has opened in “The Beaches” neighborhood in East Toronto. Isabella’s is such an amazing and cozy restaurant owned and operated by an equivalent amazing and sweet couple. This lovely couple met in Japan, and now they are in Canada to offer us authentic, homey Japanese style dishes. This boutique restaurant is named after their bubbly daughter, Isabella, and you can tell where she gets her charm from! It is only the owners that work here but yet they are so attentive to every guest in making sure that you’re as comfortable as you can be.

Now onto the food! We’ve been here numerous times to try their various dishes from breakfast to lunch/dinner to their sweet treats. Below are (most of) the dishes that they currently have on their menu, but there are other surprises that they always have in store.

BREAKFAST

Mochi Mochi Pancakes with Nutella sauce, banana and chocolate chips
Mochi-Mochi Pancakes with Nutella sauce, banana and chocolate chips

Mochi-Mochi Pancakes
These pancakes are so thick, but still fluffy! Plus, Nutella sauce all over these?! Serious, real eats, and treats right here! These Japanese style pancakes are a unique take on your traditional pancakes.

Tamagoyaki
Tamagoyaki

Tamagoyaki
A stuffed Japanese omelet (contains onions, mushrooms, cheese and bacon). If you have never tried one, you gotta try this one! The way they prepare the omelet creates such a fluffy and lush texture that you’re eating a fluffy egg cloud.

Breakfast sandwich
Breakfast sandwich

Breakfast sandwich
The breakfast sandwich may sound like your ordinary thing, but you can taste the freshness of every ingredient. The egg is perfectly cooked and round (c’mon! Round egg!) and that thick cut bacon … C’mon, BACON! They also offer a breakfast combo for $5 (taxes in!) which includes a breakfast sandwich and beverage; perfect for busy mornings.

LUNCH/DINNER

Omurice before cutting
Omurice before cutting
The filling inside!
The filling inside!

Omurice
This was my first time having omurice, and if I could, I would be making this every day. It is another version of a stuffed omelet. This one is stuffed with fried rice, mushrooms and a protein (this one is beef). Traditionally, the omurice is topped with a ketchup type sauce but Isabella’s classes it up by topping it off with a homemade demi glaze. So heavenly!

Snack size chicken terriyaki
Snack size chicken teriyaki

Chicken Teriyaki
Can you believe that they make their teriyaki sauce in house?! Fresh, from glorious scratch sauce! Also, if you are not feeling rice, then you can also get this beaut in a sandwich form.

Japanese Curry
Japanese Curry

Japanese Curry
This curry is not your stereotypical spicy curry, but it is still rich with that familiar curry flavor. It is smooth and silky that you just want to lick up the whole plate!

Yaki Udon
Yaki Udon with Bonito flakes

Yaki Udon
Who doesn’t love them some noodles?! This yaki udon is a fried udon dish, very simple but delicious. It does come with an option for a protein, but we went simple and got the plain yaki udon which is topped off with some savory bonito flakes.

SWEET TREATS

Nutella macarons and cherry blossom macarons
Nutella macarons and cherry blossom macarons

In the picture are their classic sweet treats that will continually be available. These are their macarons and fluffy cotton cupcakes (also available in a full cake form). The macarons pictures are their cherry blossom (the pink), and a Nutella (brown). These macarons are a delight! They are not cloyingly sweet and are the perfect texture; a perfect portion of the shell and the filling.

(left to right) Nutella macarons, Matcha fluffy cotton cupcake, cherry blossom fluffy cotton cupcake, cherry blossom macarons
(left to right) Nutella macarons, Matcha fluffy cotton cupcake, cherry blossom fluffy cotton cupcake, cherry blossom macarons

Now for their fluffy cotton cupcake. These are my personal favorite. Not only are the ones above matcha iced (green) and cherry blossom iced (pink) but the main base is perfection. They are just like their name, fluffy. These cupcakes are not your typical cupcake taste or texture either; more like a cross breed between a light, airy angel food cake and a flavor-packed dense cake. I realize that doesn’t make much sense, but you have to try it! If you were to visit The Beaches, Toronto area just drop by here to grab a free sample (if available) of their fluffy cotton cake, and you’ll see what I mean!

There is always something new to try at Isabella’s Boutique Restaurant, and I have yet to try everything! If you’re looking for somewhere cozy and relaxing to enjoy a meal, this is the place to be.

BOOzy Brunch Bunch: Caramel Apple Sangria

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dessertLike any good toddler mom, I head to Pinterest for basically everything party related! Every month or so, I host a “Boozy Brunch Bunch” because well, if you play with kids all day and never see your friends, there is a chance you will lose your sanity. With “Boozy” in the title, I like to have a couple of options available, so thanks to #itsfallyall and Pinterest, I can bring you today’s concoction!

 

This month, I decided to host a BOOzy Brunch Bunch, because of Halloween. Unfortunately, Raleigh got hit way harder than expected by Hurricane Matthew, and my freezer got wiped out, so I didn’t have most of my normal go-to’s, like all the mini muffins I’ve crafted over the years, or the tiny eggos the kids love so much. (I’m seriously not complaining about this; there are towns in North Carolina that people still can not get into their homes, so my freezer is the least of my worries right now). But since I couldn’t just defrost a handful of muffins and throw eggos in the oven, I started to think about my favorite breakfast foods and realized: toasts are so hot right now!

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My favorite restaurant up in Rhode Island is called Persephone’s Kitchen, and the owner, Persephone, has a delightful selection of toasts every morning that I decided to emulate. So for the guests at my home, there were avocado and cayenne pepper sprinkled with goat cheese toast, goat cheese and mini heirloom tomato toast, and the gold standard of Nutella and banana slices on toast! Of course, I provided mimosas and coffee, but I wanted to have a special beverage on hand as well. My sister-in-law and I had thrown a joint birthday party for our new one-year-olds at the beginning of October, and we tried this recipe for the first time then. I just knew it had to make another appearance this fall!

Caramel Apple Sangria

sangria-1This recipe is super easy and takes 5 minutes to put together! Deceptively sweet, so make sure kids don’t accidentally drink it (a valid concern) and make sure your adult friends know they just got sloshed before you let them hop into a car and drive home! It’s the perfect warm fall day beverage, as the sun is shining and you don’t want anything too heavy! Ideal for a southern fall day, for sure!

 

 

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The first step is to cut up 2-3 apples and add them to your pitcher! I started this in a juice jar, and realized I needed something bigger midway through and transferred! Next, add a bottle of your favorite chilled white wine (I used chardonnay), a container of apple cider (I prefer Trader Joe’s  version), and then the coup de grace, is one cup of Smirnoff’s Kissed Caramel Vodka.

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Everyone who has tried this loves it! I’m thrilled for the leftovers to share with my neighborhood tonight as the kids are out Trick – or – Treating!

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Summer’s Broccoli Tots

YASSSSS!! Fall is officially here!  The weather is finally not giving me a heat stroke, I can stomp aimlessly through piles of leaves, I can pretty much get pumpkin anything and football season has started. That means a copious amount of Sunday Fundays is about to go down!

Now I love a good football snack spread just as much as the next person. However, most snacks are fried and smothered with cheese. Like my favorite, tater tots. Since I know I am going to be attending a ton of Sunday Fundays, I cannot be eating all the fried food. ( I want to, but I can’t keep buying new jeans). So I decided to take matters into my own hands and make a healthy version of my fave, broccoli tots.

I used my cauliflower pizza crust recipe as inspiration, and I have to say what I came up with was freaking tasty AF. So if you want to get your snack on basically guilt free continue reading for my Broccoli Tot recipe.

*I give this disclaimer every time but just in case… I do not measure out anything. I just kind of eyeball it with these little bowls and they hold approximately one cup. 

ingredients

Broccoli Tots

Ingredients:

1 head of broccoli diced or Trader Joe’s Riced Broccoli

1/4 cup diced onion

1/2 cup finely shredded Parmesan cheese

1 egg

2/3 cup panko bread crumbs

1 tablespoon parsley, dried flakes or fresh

1 tablespoon paprika

Heaping tablespoon of cayenne (I like things a little spicy, if you prefer more mild use less)

Salt and pepper to taste

Put all seasonings in a small bowl

 

Preheat the oven to 400.

Line a baking sheet with parchment paper.

Blanche the broccoli in a pot of boiling water for 1 minute. Rinse the broccoli with cold water and let it sit while I prepping everything else.

After you’ve chopped your onions and grated the cheese, place the broccoli between a couple of paper towels and gently pressed to remove any excess water. (I didn’t take a pic of this cause, well, it wasn’t pretty)

Once you are done pressing the water out throw everything together in a bowl and mix well.

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Now you are ready to form your tots. I am not gonna lie, this was the most time-consuming part and if you don’t like getting stuff all up in your fingernails wear some gloves. Grab a little amount of the mixture on a spoon and squeezed it together in your hand until it forms a tot-esque shape. Place them on parchment lined baking sheet.

Once you form all your tots, throw them in the oven and let them cook for 25 minutes.

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Place them on a tray/plate/whatever and serve with your fave condiment. I promise these will be a hit. Even my boyfriend liked them, and I usually have to trick him into eating broccoli.

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Enjoy!

me-eating-tot

Salt & Vinegar Brussels Sprouts Chips

brussels sprouts chips

I’ve been super healthy all week. No french fries. Not a lot of processed foods. But I’m craving something salty. I loooove chips. They are my weakness. So I decide to have a snack and pour myself a nice bowl of brussels sprouts chips?… No, I haven’t gone bonkers. And I know that chips and brussels sprouts aren’t normally put together in the same sentence. But for all you plant loving people out there that have made or eaten kale chips, it’s the same concept.

Crispy, salty, slightly tangy chips made from bite sized brussels sprouts that are drizzled in olive oil and baked in the oven. Yes. So much yes ??

Did you know that this stinky, cruciferous veggie contains more cancer fighting phytonutrients than those found in kale, broccoli, cauliflower, cabbage, or mustard greens? Brussels sprouts are also anti-inflammatory, good for heart health, promote digestive support, and when cooked properly they contain tons of vitamin K, vitamin C, folate, and a host of other nutrients.

brussels sprouts

I want to like brussels sprouts because they are so stinking healthy (pun intended ?), it’s just hard for me to overcome how dense they are when you bite into them, so any seasonings on them go unnoticed for the most part. But since this recipe calls for removing the leaves one by one, the seasonings actually get a fighting chance and you end up with light, crispy bites that don’t make you gag ?

ingredients

 

This recipe is CRAZY easy. All you need is…

  • 1 pound of fresh brussels sprouts
  • 1 tbsp apple cider vinegar
  • 1/2 tsp pink Himalayan salt (or sea salt)
  • 2 tbsp extra virgin olive oil

4 ingredients + 4 simple steps:

  1. Preheat the oven to 350 degrees.
  2. Cut the bottom off each brussels sprout with a knife. The outer leaves will fall off and you can use your fingers to peel the rest off. You may need to continue trimming the bottom if they’re being stubborn. This is the most time consuming step.
  3. Place the leaves in a bowl and add the rest of the ingredients. Toss everything together until well coated.
  4. Take a parchment lined baking sheet and lay the leaves in a single layer. Bake in the oven for 7-10 minutes or until crisp and lightly browned. Remove from the oven and let cool.

*You can also replace step 3 by placing the leaves directly on the parchment linked baking sheet, stirring the olive oil & vinegar together and then drizzle it over the leaves, and sprinkle the salt. Garlic powder would also be a nice addition.

salt and vinegar brussels sprouts chips

I may have eaten the entire batch of chips in one sitting immediately after making them, but I don’t regret it and there’s a 99.9% chance you will do the same thing. You can store them in an airtight container but they taste the best fresh out of the oven. I paired my salty snack with a beet smoothie, which sounds alarming and not smoothie-like at all, but is actually quite delicious and refreshing. And dat color ?

beet smoothie

Enjoy!

Jillian ?

Devin’s Garlic Parmesan Chickpea Recipe

As a vegetarian, I am always looking for ways to sneak some protein into my diet. Tofu just isn’t my thing unless it’s unrecognizable, fried and smothered in sauce. I am also a chronic snacker. I wander into the kitchen a hundred times a day looking for a bite and eventually, the same old stuff gets boring. After falling in love with chickpea fries at a restaurant last week, I decided to try out my version, minus the GMOs, gluten, and added grease.

Crunchy, full of flavor, and decently healthy, these roasted chickpeas are a great alternative to my usual potato chips. The best part of this recipe is the simplicity. With minimal ingredients, it’s an easy snack or sophisticated salad topper.

Garlic Parmesan Chickpeas:

  • One 29 oz can of chickpeas
  • 1 tablespoon of Lucini’s Robust Garlic Extra Virgin Oil (1 tablespoon of Extra Virgin Olive Oil and 1 tablespoon of Garlic Powder may be used in its place, if necessary)
  • Grated Parmesan Cheese, to taste

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My go-to chickpeas are Eden’s Food Organic Garbanzo Beans. With no chemical additives, they taste super fresh, even from the can. Drain the can and allow them to dry on a paper towel for about thirty minutes for ultimate crunchiness.

Preheat the oven to 400 degrees.

Once dry, line a baking sheet with tin foil and scatter the chickpeas across the sheet. Bake for 40-55 minutes, depending on your desired crunch level. After 40 minutes, most will have a hard shell with a chewy center. Around the 55 minute mark, they should crunch like hollow pretzels.

Remove the chickpeas from the oven and transfer them to a bowl. Immediately douse them with a tablespoon of garlic-infused olive oil or your garlic and EVOO mixture.

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I recently discovered Lucini Italia Robust Garlic Extra Virgin Olive Oil, and I am obsessed! Cold pressed and authentic; I have been pouring this stuff on everything! It has a rich garlic flavor but won’t overpower your meal. It is also certified Kosher and GMO-free, an added bonus for any ingredient. I advise you to use it sparingly, though! It has the same effect on your breath as a fresh garlic clove.

Lastly, add your desired amount of parmesan and get snacking. You don’t even have to wait for them to cool down!

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This simple recipe is ideal for snacking or as a seemingly sophisticated salad topper. However, it is very possible that you’ll finish the batch while you stand in the kitchen waiting for them to cool.

Summer’s Roasted Figs

me eating figFigs. They are everywhere. A Delicious little tear dropped fruits that are only available a few weeks out of the year. Just like Nordstrom’s half yearly sale or Victorias Secret semi-annual sale. No, I don’t have a shopping problem, I just like sales.

I’ve strayed…

I love me some figs. I’m not sure where my love for them stems from. It might be my middle eastern ethnicity, who knows. Regardless the reason, I stocked up. Like a lot. Like way too much. I needed to come up with a way to use them other than eating them like they are popcorn whilst on a Netflix binge. I thought about making jam but, to be honest, that just takes to long and I wasn’t feeling it. I peeped around my kitchen and found a few ingredients every food lover should have. Balsamic vinegar, butter, honey and goat cheese. Boom, I’ll make some roasted figs.

This recipe is seriously the easiest thing in the world to make. With prep and cooking time all together it took me about 20 minutes.

You should let them cool off before shoveling them into your face. Just a thought. You do you, though.

This is everything I used:

Stuffed Fig Ingredients

So I never measure anything. I pretty much eyeball it. These are 1 cup bowls if that helps at all.

fig wet ingredients

So throw all of this in a saucepan and bring to a boil. Let it simmer for about 5 minutes until it thickens. While the glaze is cooking, preheat the oven to 400.

Cut your figs in half and top them with goat cheese.

Once the sauce/glaze is done drizzle over the cheese topped figs.

Figs halvedfigs with cheesefigs with cheese and glaze

Pop those bad boys in the oven and cook for 10-15 minutes. I did mine for about 12 cause I am impatient, they were still a little too firm for my liking.

figs finishedOnce cooked to your preference place them on a cute serving tray and enjoy!

I just want to point out that I burned the crap out of my mouth because I NEEDED to eat one right when it came out of the oven. So while I am smiling, know that I burned my taste buds off. SMH

Brewnola: A Snack That’ll Keep You Hoppy!

For those not in the know, the craft beer movement is really into sustainability. Lots of breweries are experimenting with water recycling, repurposing old equipment, spoiled beer, and finding creative uses for the spent grain from the brewing process. Most will just give it to cattle farmers for feed or compost it, but some people are looking for uses a little more off the beaten path.

brewnola

Enter Brewnola. They are taking the barley left over from the brewing process and making it into savory, tasty snacks that go perfectly with your favorite brew. Not only do they have tasty treats, but they have a pretty badass mission statement that includes paying all their employees a living wage and employing people who are often overlooked, like disabled veterans and the formerly incarcerated. That sounds like a pretty cool mission to me.

 

They have three barley snack flavors – barbecue, chili-lime, and sriracha – all of which taste great. They’re an excellent alternative to the bland crackers or pretzels you find on most bar counters.  The company was good enough to send me some samples, so I sat down with one of my favorite beers and gave them a try.

The first flavor I tried was barbecue. I see what they mean when they suggest pairing this with a robust smoked porter or stout! The smokiness of the BBQ and the hint of spiciness would pair well with a dry Irish stout or a porter with a low malt character. This one is a little on the chewy side, but still has some nice crunch to it.

The chili-lime flavor was up next. This one paired perfectly with the beer I was drinking – a crisp saison! It had a nice spiciness with a little of that sweet lime flavor. I can see this going well with everything from a lager to a nice hoppy IPA. A bit crunchier, and more my jam (since I’m a sucker for that chili-lime combo). You can really taste the flavor of the grain too, which I really liked.

Up last was Sriracha. The Sriracha-obsessed crowd will like this one. It has all the flavors you find in the favorite hot sauce – garlic, chili powder, soy sauce, and then an intense heat in the finish. Beautifully crispy and very flavorful! The spicy factor makes me think this would go great with an IPA as well, but why not go traditional and do a lager from Thailand or Japan?

My roommates got in on the action as well, and Brewnola received an endorsement from each of them. So to me, the folks making Brewnola know what’s up! Yummy bite size snacks perfect for pairing with a nice cold one? Sign me up. They are still fully launching their business, but I’m really looking forward to being able to pick up a bag of the chili-lime Brewnola to bring along to my weekly movie nights or a party. Plus, even Lilith the Beer Cat was a fan, and that’s all the endorsement I need.

Lilith

Guilt Free Snacks: Perfect for our Gluten-Free Friends!

Guilt Free Snacks is a New York City based company which has thoughtfully created a line of snacks that are not only gluten-free, but are all natural. In addition, they pride themselves on having less fat, sodium and sugar than other gluten free snacks image1 (23)available. I recently had the opportunity to try many of the snacks Guilt Free has to offer and I was impressed by both the taste and quality of the products.

Guilt Free Snacks offers cookies, brownies, trail mix and granola to go. The cookies currently come in two flavors – chocolate chip and oatmeal raisin. When snacking on the cookies, I found the flavor to be impeccable and the texture to be much more “cookie-like” than so many gluten free cookies I’ve tried. The base of the oatmeal raisin cookie is oats and rice flour. The cookie was moist and crumbled just a bit which was fantastic! The chocolate chip cookie was a bit lighter to eat, and the chocolate chips were spread out perfectly throughout the cookie adding a little extra sweetness which made it the perfect companion to a glass of coconut milk.

When I was on the go, I turned to Guilt Free Snacks Granola to Go and Trail Mix bar. The trail mix bar proved to be the perfect snack to pack for a small Los Angeles hike. The bar contains oats, raisins, crispy rice, chia and pumpkin seeds. The bar is seasoned with very natural undertones of cinnamon and vanilla. The bar is satisfying and kept my energy up on the second part of my hike.

The granola from Guilt Free comes in a small resealable pouch which mimage1 (24)ade it handy for a snack I didn’t have to eat all at once. I found that I preferred to eat the granola little bits at a time. The blend of oats, coconut flakes, raisins, crispy rice, cranberries and pumpkin seeds is perfect to snack on throughout the day.

My favorite of all the Guilt Free Snacks I tried was the chocolate brownie. The brownie square was soft and chewy. The chocolate flavor was perfect and I discovered the aftertaste was a chocolate/vanilla mixture I’d never had from a brownie before. It was surprising that this brownie was not only gluten free but also guilt free – it will definitely become a regular sweet treat for me!

Guilt Free Snacks is an incredible option for those seeking gluten free or more healthy approaches to snacking. The products can be found around NYC but also ordered online.

Adoboloco: Pour, Taste & Repeat!

A few days ago we got a little package at GOF headquarters. Adoboloco, a Hawaiian company that specializes in making homemade sauces, sent us their top sellers so we could give them a try. Naturally this package made it to my hands because I love salsas after all I am a Mexican. They are ingrained in my DNA. I am like a sommelier of sauces and let me tell you I was very impressed with Adoboloco.

Adoboloco
http://www.adoboloco.com
800.281.0232
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Adoboloco is a family run business that was born out of a homeschooling garden project. Their sauces are made with lots of love. How do I know that? Well, their products are all natural and non-GMO. On top of that, they don’t put any fillers, refined sugars or oils in their salsas.
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The sauces are naturally preserved by its own ingredients and best of all they only have 4 to 5 ingredients; ingredients that you can actually read and understand like habanero peppers and sea salt. They came in a multi-pack package that has a super cool design, and I really mean that! Somebody took the time to create and label the box. Inside the box were three salsas: Mangoes! Bumbye!, Pineapple and Hamajang.

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All of the sauces were super tasty. I tried them at home first on their own, then I had them on chips and finally on popcorn… yes I love to pour sauces and salsas on my popcorn. But I wanted to taste them in an appropriate environment, so I took them to my favorite taco truck. There I had Pineapple on my chorizo tacos and the Hamjang on my suadero (brisket) taco.

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Then I smothered my potato gordita with the Magoes! Bumbye! It was spicy and sweet. You can immediately taste the sweetness of the mangos. This sauce made me think of fresh and light meals like a ceviche, or any seafood dish would be perfect for it.

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Then I tried the pineapple sauce, and I really enjoyed this one. I would say that this one is hot for the average user but to me it was delicious. There is such a good balance between the habanero peppers, the pineapple, and the apple cider vinegar. I could see me using it with carnitas, Easter Carlona BBQ and well basically anything with pork. Somehow I feel that pineapple and pork are a match made in heaven.

And last but not least I had the Hamajang. This was my favorite one. This one is definitely on the hotter and very spicy side. When I read on the label that it had ghost peppers, it made me so happy. The Hamajang has a complex smokey flavor, and I could pour this baby on nearly everything: eggs, popcorn, steak, pork, fish, etc. The sky is the limit!!

Adoboloco is a hot sauce company that is 100% made in the Hawaii, that supports clean labeling and that also partners with small local farms to source some of the ingredients for their delicious sauces. Mahalo Nui Loa!

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