Tag archive for "fitness"

Almost Speechless (NYC Marathon 2013)

Fitness, New York City

Almost Speechless (NYC Marathon 2013)

6 Comments 04 November 2013

An inspiring event ran through our “back yard” yesterday, and I thought I’d share a glimpse of it with you. The immensity of the event and the dedication of all who were involved renders me almost speechless. The athletes who trained and competed, the police officers who shut down busy city streets, the crowds bringing encouragement… It left me with few words.

Endurance_Gluten-Free_CatEndurance

Motivation_Gluten-Free_CatMotivation

Determination_Gluten-Free_CatDetermination

Strength_Gluten-Free_CatStrength

Committment_Gluten-Free_CatCommitment

Priscah_Jeptoo_Gluten-Free_CatPriscah Jeptoo – Women’s Marathon Winner

Geoffrey_Mutai_Gluten-Free_Cat

Geoffrey Mutai – Men’s Marathon Winner

Possibilities_Gluten-Free_CatPossibilities

Hope_Gluten-Free_CatHope

Readers, dish!

What brought you encouragement or inspiration this weekend?

Pre-Workout Snack at The Balanced Platter

GF Recipes, Raw Foods, Vegan

Pre-Workout Snack at The Balanced Platter

17 Comments 08 April 2013

All around the country we’ve been whining and complaining about Spring being late. We just need to accept the fact that the groundhog was just plain wrong this year. I’m sure he’s hanging his head in shame, but let’s forgive the poor little guy. Now that trees are budding (which means we’re sneezing in the South), the sun is shining, and the memory of a long winter is fading away, it’s time to stop complaining and get moving!

Walk, run, bike, swim, dance, lift, join an exercise class, spin, twirl, shimmy… Get out there and move!

Part of a balanced life is finding an exercise regimin that works for you and complimenting it with food to fuel your activity level. Today, I’m excited to share a post at The Balanced Platter, and I’d love for you to pop on over to check out my answer for a balanced pre-workout snack.

Here’s a little preview.

See you there!

This recipe will also be shared with:  Fat Tuesday, Slightly Indulgent, Gluten-Free Wednesdays, Real Food Wednesdays, Allergy Free Wednesdays, Raw Foods ThursdaysHealthy Vegan Friday, Gluten-Free Fridays

Stuffed Acorn Squash

Fitness, GF Recipes, Healthy Living

Stuffed Acorn Squash

21 Comments 24 September 2012

I have this strange habit.  I sign up for a challenge, accomplish it, and then stop. Cold turkey.

On Memorial Day weekend, I ran a marathon.  A FULL marathon.  My FIRST marathon.  That was FOUR months ago.  I haven’t run outside since crossing that finish line…well, except to see who just fell off the monkey bars at recess.  Three years ago, I finished an Olympic length triathlon.  I swam, I biked, I ran.  But after finishing that event, the bike sat in the garage, and I don’t think I’ve entered a lap pool since.  While I haven’t miss the pool, I felt badly for my poor bike.

I even loaned it out to a few people for a few races. It’s a great bike, and it seemed such a shame to have it sit collecting cobwebs. But me? I was content to teach spin classes. Inside.

I have no idea why a finish line holds such a sense of finality for me.  Not just for the day. Not just for the season. But for quite a long time. I tell myself that it’s because I pour myself into my training. By the time the event arrives, I’m ready to be done, and I’m ready for something else. During the last few weeks of training, I dream of yoga or lying on a beach somewhere. Maybe I just don’t have the drive of a true athlete.

But I’m happy to say that I’m finally back to riding my bike.  And I owe it all to my friend, Julie. Julie is an inspiration to me. She is currently training for her second century ride. (Yes, that’s 100 miles. My butt bones can’t even imagine 100 miles in a saddle.) And she has sweetly put on the brakes to allow me to keep up with her for portions of her training rides. I am LOVING it!  Despite the soreness, I love riding in the cool of the early morning, knocking off 30-40 miles before church on a Sunday. It has become the highlight of my week.

What does this have to do with acorn squash?

Nothing really, but as Julie and I ride the rolling hills of the Nachez Trace, I find that our conversation always seems to come back to food.  Recently, Julie asked me if I liked acorn squash. My mind instantly went back to the squash memories of my childhood.  The kind that involved the phrase “you will not leave the table until…” But while grocery shopping later that afternoon, the pile of acorn, butternut, and spaghetti squash just looked so fresh and inviting. The gourds smiled at me and said, “This is Fall.  Enjoy me.” Okay, maybe I needed a little sugar after that long ride.

But I loved the acorn squash. And I think you will too. Stuffed with a sweet apple and spinach filling, this squash dish ushered in the season of Fall.

Stuffed Acorn Squash

by Heather

Ingredients:

  • 2 acorn squashes
  • 1 green apple
  • juice of 1/2 lemon
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 c. chopped onion
  • 1/2 tsp. nutmeg
  • 4 c. spinach
  • 1/4 tsp. sea salt
  • 2 T. grade B maple syrup
  • 1/2 c. pine nuts

Directions:

1.  Preheat the oven to 375.

2.  Cut 2 acorn squashes in half, remove the seeds, and place the squash face down on a jelly roll pan covered with foil.  Bake at 375 for 30 minutes. Then turn them over and cook for another 30 minutes.

3.  Core and chop apples and toss the apple pieces in lemon juice to keep them from browning.

4.  Heat olive oil in a large pan on medium heat.  Add minced garlic and stir for 2 minutes.

5.  Add onions and apples and sprinkle with nutmeg.  Cook for 5 minutes.

6.  Add spinach, and cook until the spinach wilts.

7.  Season with sea salt, add maple syrup, and remove from heat.

8.  Toast pinenuts in a toaster oven, or wait until the squash is cooked and toast them in the oven.

9.  Remove squash after it’s cooked, stuff each half with apple spinach mixture, and sprinkle with pinenuts.

Serves 4

Thanks, Julie, for your inspiration!  Both physically and in the kitchen!

Readers, dish!

  • Do you like acorn squash?
  • How do you deal with physical challenges?
  • Do you enjoy running or biking?
  • What’s your favorite finish line memory?
This recipe was shared with:
Green Ribbon Salad With a Side of Honesty

GF Recipes, Healthy Living, Raw Foods

Green Ribbon Salad With a Side of Honesty

11 Comments 17 September 2012

I haven’t been feeling very creative in the kitchen, and it’s been bothering me.  It’s taken me a while to figure out why, but I think I’ve finally arrived at an answer. It’s three fold.

First of all, every ounce of creativity I have right now is being poured into my Kindergarten classroom.  I have 21 energetic, imaginative 5 year olds who consume all of my waking thoughts. Even in the “off” hours, while driving, eating, cooking, sleeping, I’m thinking of questions like these.  How can I increase their phonemic awareness? What games can we play that will reinforce sight words and make them giggle at the same time?  How many different ways can I stand on my head to keep their attention longer than 2 minutes?  Are my centers aligned with Common Core Standards?

When I get home, the last thing I want to do is stand in the kitchen for longer than it takes to fill the Vitamix with smoothie ingredients.

Second, losing Marcy 8 weeks ago has really taken it’s toll.  Sitting and petting Brother Max just seems more important than thinking of yet another way to make another naturally gluten-free meal.

Watching him stalk birdies

or that pesky squirrel is more entertaining.

While my heart still hurts, I’m more focused on the blessings of Now.

And third, I am no longer a vegetarian. What?  Did I just lose you as a reader? I really hope not.  I started this blog as a “curious girl in the gluten-free world”; an expert in nothing, but a learner and an experimenter in all things gluten free.  Throughout my gluten-free journey, I’ve tried eating vegetarian, vegan, raw, and even had a spell as a gluten-free junkfooditarian.  And while I’ve learned a lot from all of it, I’ve decided that my body just needs more protein.  Animal protein.

Have you read Eat Right 4 Your Type?  I read it eons ago, but since going vegetarian I’ve had this nagging feeling that as a Type O, Hunter-Gatherer, I was not getting all of the nutrients that my body needed.  I’m not a fan of diets or of rigid rules that tell me what I can and can’t eat.  Not eating gluten is rigid enough for me.  But lately, I’ve been eating based on my blood type, and my energy level is soaring.

  • High enough to teach Kindergarten every day.
  • High enough to teach 4-6 fitness classes each week.
  • High enough to bike 70 miles this weekend.

This is working for me.  So why haven’t I felt creative in the kitchen?  I’m not used to cooking meat!  Right now I’m finding lots of paleo recipes from the experts that I’m thoroughly enjoying.  Reviews will be coming soon!

But what about my love for raw foods? It’s just as strong as ever. Does it sound weird to have a meatball and a raw kale salad for lunch?  What about a shredded chicken sandwich on raw apple bread?  Raw salads still make me gaga.

Again, right now it’s working.  I think it’s all a part of my journey.

I’m excited to share that I actually spent some time in the kitchen this week.  I have some raw recipes that will be accompanying several meat dishes this week.  This is one of them:

Green Ribbon Salad
by Heather

Ingredients:

  • 4 c. kale, torn from the stem
  • 4 c. spinach leaves
  • 2 medium zucchini
  • 1 green apple
  • 1 T. white balsamic vinegar
  • 1 T. olive oil
  • 1 T. grade B maple syrup
  • 1/2 tsp. sea salt

Directions:

1.  Roll kale and spinach leaves together, burrito style, and cut in narrow ribbons. Place in a large bowl.

2.  Core the apple, slice, and dice.  Then add to the large bowl.

3.  Using a spiralizer, cut 2 zucchini with the flat blade, creating ribbons.  Add zucchini ribbons to the large bowl.

4.  Mix white balsamic vinegar, olive oil, grade B maple syrup, and sea salt in a small bowl.

5.  Poor the balsamic vinegar mixture over the green ribbon salad and mix well.

Serves 6-8

Meat recipes to come!

Readers, dish!

  • How do you define yourself as an eater?
  • How important is it to you that you DO define yourself as an eater?
  • Have you read Eat Right 4 Your Type?
This recipe was shared with:
Watermelon Peach Chia Smoothie

GF Recipes, Healthy Living, Raw Foods

Watermelon Peach Chia Smoothie

11 Comments 09 April 2012

Last week I began sharing my raw foods ah-has from my month of eating 100% raw.  My first ah-ha was that pureeing whole fruit is insanely delicious, and of course incredibly good for you. I shared my Creamy Cantaloupe Smoothie made from just 3 simple ingredients.  Today I have another non-dairy smoothie to share that has only 4 ingredients.  I added protein powder to this smoothie for some staying power, but you can do without, and it’s just as delicious.

I’ve been training for a marathon, and I’ve found that I’m needing to cook a little more, especially the day before a long run.  I can “get through” a long run fueled by raw foods, but I certainly have more energy when I eat more complex carbs like quinoa pasta or brown rice.

I’ve also found that smoothies like this Watermelon Peach Chia Smoothie are incredibly hydrating and energizing before a run and are excellent recovery meals afterwards.

One of the magical ingredients in this smoothie is the chia seed.  Chia seeds have long been known to prolong hydration and help runners retain electrolytes while covering the miles, so I’ve been eating a lot of chia seeds lately.  See this post to read about even more benefits from this amazing seed.

This Watermelon Peach Chia Smoothie is a delightful way to get the benefits of chia as well as whole fruits.

Watermelon Peach Chia Smoothie

by Heather

Ingredients:

Directions:

1.  Place all in a Vitamix or blender and blend until creamy.

2.  Sprinkle a few extra chia seeds on top for a crunch.

Serves 1

Delicious, energizing, hydrating, nutritious, and a little reminder that summer is on its way!

Other posts and recipes you may enjoy:

Readers, dish!

  • Are you a chia seed fan?
  • Have you tried whole fruit smoothies yet?
This recipe was also shared with:
A Month Hiatus…where in the raw has she been?

Book Review, Healthy Living

A Month Hiatus…where in the raw has she been?

24 Comments 28 March 2012

I can’t believe that it’s been a month since I last posted.  It has been an incredible time of living, learning, reflecting, and eating, but I just wasn’t ready to share until today.  Do you ever feel like you need to have everything all figured out before you can share something life changing with a friend?  After a month, I realized that if I waited until I had it all figured out, I’d never blog again!

I started Gluten-Free Cat because of my passion for sharing that living gluten-free doesn’t have to mean living without.  In fact, living gluten-free has opened my world of food so drastically that I’m no longer looking for the perfect bread replacement.  I no longer turn cartwheels in the cereal aisle when yet another company offers a gluten-free bowl of flakes. Finding a gluten-free muffin is a nice occasional treat, but I can take it or leave it.  And gluten-free cookies?  They’re just cookies.  I’m far more excited about the wide array of incredible foods available to us that are naturally gluten-free and incredibly healthy for our bodies.

I’ve found that the more natural and pure my food is, the happier my body is.

I spent all of last month eating nothing but raw food.  I enjoyed rich salads drenched in homemade dressings.  I pureed soups made entirely from raw produce.  I made my own nut milks, nut meats, and nut cheeses.  I’ve eaten a LOT of guacamole and didn’t think twice about the caloric intake.  I’ve even made desserts for dinner without guilt or judgement, because my dessert had the nutritional integrity of a well-balance meal.  I’ve eaten, eaten, and eaten, and I’ve probably lost about ten pounds.  And while I’m very happy that my spring clothes are back to fitting comfortably, the most important part is that I feel fantastic.

Raw Mango Banana Pie with Almond Crust

Raw Apple Pie with Almond Crust

And not once did I ever wonder, “How can I make this gluten-free?”  It was all naturally gluten-free.

I didn’t spend any time reading ingredient lists on packages to make sure things were gluten-free, because there were no packages.  Well, there was one.  The only package that I opened all month long was the package of nori that I needed for nut sushi and raw quiche salad. Package Ingredients: Nori.  Simple.

Raw Quiche Salad

I was a little concerned that switching to a raw food diet would impact my energy level.  I teach 4-6 fitness classes each week, and I have been training for a marathon since January. So I do need to choose my nutrients wisely.  But so far I’ve been able to successfully teach kindergarten, teach fitness classes, and run up to 13 miles at a time fueled by raw foods.  I’ll let you know if that changes.  The next long run is 15, yikes!

This week I’ve been incorporating a little more cooked food into my diet, but I am craving mostly raw foods right now.  And one thing I’m learning is that I need to listen to my body.

So what does this mean for the curious Gluten-Free Cat?  I’ll keep learning and sharing, but you may find that I’m doing fewer product reviews and temporarily even fewer recipes. Right now I’m learning from the experts.  I’m in love with raw food cookbooks like these:

I don’t have it all figured out.  But I’d like to share everything that I’m learning with you. So I hope you’ll stick with me as the focus of this blog changes a bit.  As always, everything will be gluten-free.  And who knows, maybe you’ll try something new along with me!

Readers, dish!

  • What has your experience been with raw foods?
  • Do you have a favorite raw foods dish?
  • How has changing your diet impacted your life?
Guest Post! The Gift of a Lunchbox

Fitness, GF Recipes, GF Resources

Guest Post! The Gift of a Lunchbox

14 Comments 05 April 2011

Today, I am opening a special gift that I’d like to share with you.  It’s the gift of a lunchbox from Valerie, a new friend from City|Life|Eats.  I hope her guest post inspires you as much as it inspires me!

Hello Gluten-Free Cat readers! Heather guest-blogged a wonderful lunchbox completely suited to my various food intolerances and restrictions last week on my blog, so I am thrilled to be making her a lunchbox today. There is one catch, in that we do not live in the same city, so sadly I cannot actually give Heather this lunchbox to take with her to work, but I hope it still provides inspiration for her and all of you.

Switching to a gluten-free diet, whether because of a Celiac diagnosis or non-Celiac gluten intolerance, entails so many changes -  scrutinizing labels, reinventing old favorites, reorganizing kitchens and pantries -  but I think for many of us, one of the biggest changes is eating out, especially when on-the-go, whether on your lunch break or out on the weekends.  I know before switching to a gluten-free diet, I brought my lunch to work almost every day, but I also knew I could rely on local lunch places if need be.  This is no longer the case since discovering I am intolerant to gluten, dairy and chicken eggs and also choosing to avoid refined sugars and a few other foods that do not agree with me. Yes, I can and do eat out, but it requires time, forethought and asking questions, and is not usually compatible with a short lunch break.

So now I pack my lunch and snacks without fail. Last September, I started writing a series on my blog called Today’s Lunchbox, thinking my lunchboxes might interest some of my readers.  I vastly underestimated the interest people have in this series.  What was initially a week-long project became month-long, and has now passed its six-month mark.  I mainly write about lunchboxes I bring to work (which generally include a lunch and a couple of snacks) but also weekend lunchboxes and travel lunchboxes.

As you know from reading Heather’s blog, she has a pretty packed schedule between teaching elementary school all day and leading intense exercise classes (see, the Accumulator) so her main requirements for a lunchbox are that it be gluten-free  and high enough in protein to sustain her energy.   My job is much more sedentary but I think we can all relate to wanting a nutrient-dense and energy-packed lunchbox.  This is the lunchbox I came up with for Heather and one I enjoyed thoroughly last week:

  • Veggie-full Breakfast Hash from Ricki Heller’s new book Good Morning! Breakfasts without Sugar, Gluten, Eggs or Dairy. This e-book came out yesterday, but I actually was a recipe tester, so have been making this hash for a couple of months now.  It is technically a breakfast recipe, but I love it as a lunchbox staple.  While the recipe calls for tempeh or black beans, I use both to up the protein, and because I love the combination of textures of the tempeh, beans, sweet potatoes and vegetables.
  • Sides of roasted carrots and steamed kale.  I like how well steamed kale holds up in a lunchbox and it is a vegetable with a comparatively high amino acid profile, so I make sure to include it often in my lunchboxes.
  • A Pumpkin Cranberry Muffin from Carol Kicinski’s upcoming book Simply… Gluten-Free Desserts (reviewed here).  This muffin is made with almond flour and eggs (I substitute duck eggs for the chicken eggs) so packs quite a protein punch. I love this as a late-morning snack.
  • Pumpkin Chia Pudding – I am a huge fan of this recipe by Gena from Choosing Raw.  It has protein, healthy fats and some fiber, not to mention all the goodness from pumpkin and cinnamon.  I like chia puddings generally because they are easy to digest, have protein and are nutrient dense.  I often include a chia pudding in my lunchboxes and have made numerous variations, whether from other bloggers or variations of my own.

Packing a lunchbox requires forethought and time, but it is worth it to me.  I generally rely on leftovers and recipes such as the hash and the chia pudding that generate multiple servings.  I also like to rely on staples that are similar but not identical (like hummus, bean dips, or nut-based dips) which are easy in that the food processor does most of the work, and can be used to supplement a lunchbox (as a snack with veggies and/or crackers), or be the central component of a lunchbox (in wraps).

Valerie blogs at  City|Life|Eats about food, life, work, and living with food allergies and a modified diet. Her lunchboxes and recipes are gluten-free,  dairy-free  and often, but not exclusively, vegan.  You can subscribe to City|Life|Eats via RSS or email or connect with Valerie via Twitter or Facebook.

 

GF Product Reviews

Friday’s Find (Raw Challenge and The Accumulator)

2 Comments 01 April 2011

On Day 1 of my Raw Challenge, I taught school all day and then headed off to the YMCA to teach my sculpting class.  I was feeling really good.  I had eaten delicious raw foods packed with nutrients all day long:

  • Breakfast – Berry smoothie for breakfast with blueberries, raspberries, blackberries, strawberries, maca powder, chia seeds, and almond milk
  • Lunch – Green salad with spinach, arugula, sunflower sprouts, tomato, red onion and black beans; an apple; and sliced mango
  • Snack – Homemade radish hummus and sticks of carrots, yellow squash, and celery

And then I taught my Sculpt Class.

I had promised the amazing women who come to Sculpt that we’d do The Accumulator at our next class.  Some of them cheered.  Some of them groaned.  Some of them didn’t show up for that next class.

The Accumulator is a push-yourself-to-your-limit experience.  It starts with one exercise and then adds an exercise each subsequent round.  This is the version of The Accumulator that we did on Wednesday.

  • Round 1: 10 push ups from knees or toes
  • Round 2: 10 push ups, 10 jump squats
  • Round 3: 10 push ups, 10 jump squats, 10 bench dips
  • Round 4: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping
  • Round 5: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises
  • Round 6: 10 push ups, 10 jump squats 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank (on elbows and toes)
  • Round 7: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank, 10 burpees
  • Round 8: 10 push ups, 10 jump squats,10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank, 10 burpees, 20 hammer curls
  • Round 9: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank, 10 burpees, 20 hammer curls, 1 minute walking lunges with or without weights
  • Round 10: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank, 10 burpees, 20 hammer curls, 1 minute walking lunges with or without weights, 1 minute wall sit
  • Round 11: 10 push ups, 10 jump squats, 10 bench dips, 1 minute rope skipping, 10 shoulder lateral raises, 1 minute plank, 10 burpees, 20 hammer curls, 1 minute walking lunges with or without weights, 1 minute wall sit; 1 minute bicycles (abs)

At the end of the hour, you feel like you’ve been hit by a truck.  (Actually, HALFway through this class I felt like I’d been hit by a truck.)  Normally, after a workout like this, I’d go home and replenish with some serious carbohydrate and protein.  Definitely protein.

And then I’d crash.

Hard.

On Wednesday, veggies were just NOT going to cut it.  I felt it in my gut.  I needed something with substance.  Protein.  It’s amazing how our bodies will actually tell us what we need.  We  just need to listen to it.

Recently, I found a source of protein that is gluten-free, dairy-free, and soy-free.  Nutribody Protein.

Its 25 grams of protein come from brown rice and peas. Technically it isn’t raw, but it comes from whole grains and vegetables, so it’s raw enough for me.  When I made my smoothie that evening it was exactly what I needed.  And it was pure.  With only 7 ingredients, this all-natural, vegetarian protein powder helped me recover from an intense workout. For full nutritional information see here.

Nutribody Protein is clearly labeled gluten-free.  But let me warn you, it isn’t cheap.  A single canister is $49.95!  (Or 4 canisters for $35.00 each)  When I’m used to $20.99 for cheapo Whey Protein, this is a huge difference.  But while it may not be raw, it’s at least vegetarian and minimally processed.  It worked for me.

I made a smoothie similar to this one.

And chewed a few almonds and pecans.  A raw enough dinner.

Are you a raw foodie?  I know several of you are joining me on this challenge.  How have your first few days gone?  Are you getting enough protein?

 

Friday’s Find:  Bakery on Main Granola Bars

GF Product Reviews

Friday’s Find: Bakery on Main Granola Bars

1 Comment 25 February 2011

We all need grab-something-quick-and-go snacks. And while I’d love to tell you that I always snatch a handful of carrots or apple slices on the way out the door, sometimes the produce drawer is low or there’s no time to wash and slice.  That’s why I keep a basket of healthy, convenient, gluten-free snacks in a basket in the pantry.  My snack basket is usually filled with bars — Lara Bars, Think Thin bars, and now granola bars from Bakery On Main.  I try to stay away from prepackaged snacks, but in a pinch, they do the trick.

Last month Bakery On Main sent me a lovely assortment of their granola so that I could share my thoughts with you.

You can read my review of Bakery On Main’s granola here.

They also sent me these fantastic granola bars.

With only 170 calories a piece, 5-6 grams of fat, and whole nuts and fruit, these granola bars are tasty, chewy, and deliver a nice energy boost.  I tossed a few in my bag to inhale between teaching back-to-back fitness classes.  These granola bars weren’t just a nice treat, they were easy to digest and truly boosted my energy.  Bakery On Main offers their granola bars in three delicious flavors.  Of course, I LOVE the peanut butter and chocolate.  Who wouldn’t? But the other flavors are delicious as well.

But I’m even more impressed with a product that isn’t yet available in our stores.  Bakery On Main’s Soft and Chewy Bars can currently be ordered on-line, but they will will begin appearing on shelves in independent natural foods stores as well as major supermarket chains nationwide starting in April 2011.  So be on the lookout, because you are going to love them.

Each Soft & Chewy Bar contains between 130 and 140 calories, 3-4 grams of fat, and they are made with many of my favorite healthy ingredients — certified gluten-free oats, whole grains like amaranth and quinoa, and flax and chia seeds for a great source of Omega 3 and Omega 6 essential fatty acids.  But how do they taste?

You can be sure that I’ll be stocking my snack basket with Bakery On Main’s Soft & Chewy Bars.  Have you tried them yet?  What are your thoughts?

(Disclaimer:  I have no connection to nor was I paid by Bakery On Main. I did receive complimentary samples sent for me to taste and review. I do not give positive reviews just because the product was free but will always give my honest opinion.)

 

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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