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Food Prep and Storage Containers: Sanity Preservers for Specialty Diets (Especially Low FODMAP)

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SnapLock Containers: Perfect for Meal Prepping and Snacks

SnapLock Containers (Amazon link): Perfect for Meal Prepping and Snacks

If (like me and several members of my family) you have to eat some form of a restricted diet, you know how difficult it can be. Convenience flies right out the window – and the more food restrictions or intolerances you have, the further it files.

Your restricted diet may include…

  • low FODMAP
  • Gluten-Free
  • Dairy-Free
  • NO red meat
  • NO red meat products (broth or ingredients made from cows or their kind)
  • NO pork
  • NO eggs
  • as few processed foods as possible

Or… if you’re one of those with an extra dramatic digestive system, like me, you have to follow all of the above. There’s a reason I call my digestive system Greta Garbo… it brings ALL the drama and then some.

There are plenty of struggles about having to eat a restricted diet or choosing to eat a restricted diet (such as vegans, vegetarians, or those simply trying to lose weight). One of the greatest headaches is dining out – the more limitations in your diet, the more limitations in your restaurant options.

If your health depends on your diet, please always check a restaurant’s allergen and nutritional information. While low FODMAP isn’t listed as one of the categories on these charts, a quick check with a trusted resource (such as Monash University FODMAP) will let you know what foods are low FODMAP, what foods are low FODMAP, depending upon the serving size, and what foods are high FODMAP – think of these guys as toxic energy and avoid them like the biggest grouch in your world!

Monash University FODMAP is where the whole low FODMAP diet originated, so I trust their information explicitly.

Dining out is a headache with dietary restrictions, but… let’s face it… dining in can also be a pain in the gut (see what I did there??). The biggest issue is convenience when it comes to many diet restrictions, especially low FODMAP and especially if you have more than one restriction.

For gluten-free, dairy-free, and vegan.. you can still find plenty of options for snacks and condiments. But when you have to eat low FODMAP, it gets trickier. See, when you have to eat this particular diet, you have to avoid garlic and onions (including garlic powder, garlic salt, onion powder, and onion salt).  When’s the last time you read the ingredients on the label of ketchup, mustard, or even pickles?! Garlic and onion are everywhere.

I have to buy Fody Ketchup (Amazon link) and either Fody seasonings (Amazon link) or Smoke & Sanity Seasonings (Amazon link) – both brands are low FODMAP and are excellent.

Some Fody foods are starting to show up in select stores: I’ve seen Ketchup, Salsa Verde (once, until it sold out seemingly everywhere in the world!), Salsa, Taco Sauce, and Spaghetti Sauce in Kroger, Meijer, and (word is) they’ll be in Wal-Mart soon.

Wonder if it’d help if I begged?

Companies like Fody and Smoke & Sanity save a LOT of extra work, efforts, and give make your world a lot more flavorful.

Flavorful is glorious.

Anthony's Organic Pumpkin Seeds

Anthony’s Organic Pumpkin Seeds (Amazon link.. these are addictive!)

Food Containers for Portioning, Snacks and Meal Prep

Many foods are considered “low FODMAP” only in certain proportions. For example, Pumpkin Seeds are “low FODMAP” if the serving is approximately 2 tablespoons. More than this? No longer low FODMAP.

Welcome to my nightmare of trekking through the FODMAP jungle.

Small containers keep you on track by allowing you to measure your safe serving – when it comes to IBS, IBD, or any other health issue, “eye-balling it” simply does not cut it.

Continued below two of  my personal obsessions, strawberries and pineapple…

SnapLock Containers: Perfect for Meal Prepping and Snacks

Strawberries and Pineapples in a SnapLock Container

I have always loved food storage containers (Amazon link) but never more than NOW. I’ve only had to start eating Low FODMAP (and dairy-free, egg-free, red meat-free, pork-free… luck meee) this year, but have been gluten-free for many years.

Let’s suffice to say, this is a whole new ballgame and it’s anything but an “easy win!”

Winnable? Absolutely. Easy? No freaking way. Honestly, the low FODMAP part of the program is the toughest, thanks in part to, not just avoiding the high FODMAPS, but also keeping the “safe” foods at a “safe” portion.

Containers like SnapLock Containers (Amazon link), help set me up for a win by giving me the tools I need. I can easily portion my snacks and prep for my recipes by measuring the food into the containers and placing them into the refrigerator.

The smaller ones are also very handy for taking my own condiments into restaurants. So many people have or choose to do this these days, it’s not a big deal whatsoever.

When we go to Cracker Barrel OR Wendy’s, I take small containers of vegan butter (delicious), vegan sour cream (also delicious), and chopped chives with me if I plan to order a baked potato (be sure to always specify you want it without any butter or other toppings).

They’re also handy for carrying with you on the road, since goodness knows grabbing a snack on the go is all but safe.

Obviously there are many, many food storage options on the market, I’ve highlighted the SnapLock Containers (Amazon link) for a few reasons:

  1. They’re very durable. I’ve used mine for months on end and they still look as good as the day I got them.
  2. They’re colorful! When you have food restrictions, health issues, and such ridiculousness, the more FUN and COLOR you add to your world the better. Trust me, they’re a psychological boost and, let’s face it, with things like IBS, some days call for as many boosts as possible!
  3. Most families have only one or two people who have to eat restricted diets. A few even have people who eat DIFFERENT restricted diets. Having your very own containers lets everyone else know to keep their delicious doughnuts, red meat, and sautéed onions elsewhere!
  4. These beauties have leak proof silicone seals that keep your food safe all day, without spilling out.
  5. As I mentioned above, the smaller ones are excellent for carrying your own condiments into restaurants and are ideal to take on the road, to school, or to work.
  6. I use them! I only recommend products I’ve tested and loved. If I wouldn’t recommend something to my husband, daughters, sons-in-law, or grandbabies… I won’t recommend it to you.

SnapLock 14 Piece Lunch Container Set (Amazon link)

I’ll be having a lot more restricted diet tips, advice, cookbooks, recipes, and product reviews coming up. The recent health scare and paradigm shift rocked my very world a bit. I mean, can you imagine? You’re a food blogger and BAM! Suddenly a LARGE bulk of the foods you cook with and eat are suddenly toxic slime to you.

In fact, being a food blogger came up in one of my conversations with God after I got terribly ill and realized I was facing even more food restrictions. I believe the conversation went something like this…

Me: ” How could this even happen? I’m an AVID cook! I live to create recipes, try new recipes, cook for my family… and I even have a food blog!” (as though any of these were surprises to God)

God: “Then who better than YOU to face something like this? You know how to cook, you’re very familiar with ingredients and food.”

Me: – – – –

God: “And you could be there for others in similar situations to encourage and help them.”

Me: “I’m all in! Let’s do this…”

NOTE: Not all of the recipes on this blog are geared toward restricted diets. I’ve had this food blog for MANY years (even before I had to give up gluten). My dream is to go back and rewrite and redo every recipe on the blog and make them “safe” for everyone.

After all, I’ve been blessed with a situation where, hopefully I can bring information, encouragement, and “this is how I got through this and this is how I keep smiling.”

Let’s do this…

~ Joi (“Joy“)

Fruit in Container

Fruit in Container

A Low FODMAP Dieter’s Dream Come True: Fody Condiments and Spices on Amazon

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Fody Salsa Verde

Fody Salsa Verde (Amazon link) CRAZY Delicious!

If you have IBS, Leaky Gut, or IBD – or simply have a grumpy gut! – you may have heard about the importance (as someone in this group, I would go so far as to call it a VITAL importance) of eating low FODMAP foods.

Those of us who choose this type of diet have to stay loyal to foods and drinks that are low FODMAP and avoid the high FODMAP foods as much as is humanly possible. You can find great charts and lists on low and high FODMAP foods online simply by searching them out.

A word of caution, however, please look for very reputable sources and even search for a particular food more than once. Because my choice to eat Low FODMAP is based on a health issue, I always search for a food three times before “accepting” its fate. I learned this the hard way and hope to spare you the same fate!

For me, personally, the trickiest problem has been avoiding onions, garlic, onion powder, and garlic powder (the powders and salts are actually even worse, it seems, because they’re so concentrated).

I simply replace onions with chives in my cooking and baking and (pinky swear!) I actually prefer the taste of chives. The biggest issue is finding salsa, salsa verde (an obsession), seasoning blends, and condiments without the two popular ingredients. Seriously… onions and garlic are everywhere!

Well… almost everywhere. I found a food brand on Amazon that has been a game changer and sanity preserver for me. Their ingredients are all Low FODMAP and free of any onion or garlic – powder or any type! Best of all, everything I’ve tried has been absolutely delicious.

The salsa and salsa verde (Amazon link) are particularly out of this world. Before I was even halway through the jar of salsa verde, I vowed to  never allow myself to run out of it and I’ve been true to my word. It’s actually better than ANY salsa verde I’ve gotten… with or without garlic and onion. It’s absolutely delicious stirred into rice, on tacos, with tortilla chips, or on a baked potato. It’s ridiculously good. The salsa is a knock out too (come to think of it… I’d better order more soon, I’m down to half a jar!).

I’ve also tried (and loved) their taco sauce (Amazon link). I’m wild about the taste. Like the salsa and salsa verde, I prefer it to anything else I’ve had on the market. Fody’s products are less sweet than other brands and, somehow, manage to taste fresher.

I have other Fody products I’ll be trying soon and will let you know all about them. Obviously, because this is a special needs type of food, the products are pricier. Given that it’s impossible to put a price tag on being healthy, feeling good, and being able to enjoy great food, I almost didn’t even mention this fact. However, I know that if you’re like me, you’ll see the price of these wonderful products and mentally calculate that each is more than you pay for in the grocery store.

Trust me on this, however, after you’re able to enjoy delicious condiments with peace of mind, the price will be the last thing you’ll worry about. All you’ll be thinking about is which product you’ll try next… for me, it’s the BBQ sauce, Ketchup, and Ranch Seasoning. I also have my eye on their snack bars!

I only wish their chips were available individually – as it is, they’re only available in bundles.

Shop all Fody Foods on Amazon! (Amazon link)

GREAT GIFT IDEA FOR YOUR LOW FODMAP PEEPS!

Whether it’s for Christmas, birthdays, anniversaries, or just because you’re cool like that, Fody foods would make a great gift idea (stocking stuffers or in a gift basket). As I said, they’re a game changer.. and those of us with dietary restrictions often need that game changed up a bit! ~ Joi (“Joy”)

Fody Taco Sauce (Amazon Link)

 

Rice Noodles, Bok Choy, and Red Bell Peppers

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Rice Noodles, Bok Choy, and Red Bell Pepper

Rice Noodles, Bok Choy, and Red Bell Pepper

This is one of those types of “recipes” that are my favorite type to share – the ones that aren’t really as much “recipes” as they are ideas to get your creative juices flowing. The reason they’re my favorite type to share is because you get to customize it any way you like..

  • to suit your own personal tastes
  • to suit your own personal needed (or desired) diet
  • to use what’s in season
  • to use what you have on hand!

I happen to have multiple food restrictions. Instead of thinking of the situation as a curse that keeps me from the foods I can’t have, I like to think of it as a blessing, forcing me to eat healthier foods that I can have… and enjoy! So if you see vegetables I use in recipes that happen to be… let’s say.. low FODMAP, feel free to substitute them with similar textured vegetables you prefer.

I eat a lot – let’s make that A LOT of rice noodles. I simply adore them – they’re delicious and a lot of fun to get creative with. I’ve even topped them with pasta sauce! Truth be told, I prefer them to most gluten-free pasta on the market.

Oof.

I always use Thai Kitchen Stir-Fry Noodles (Amazon link) because they’re simply outstanding.

Most of the time, as I did with this meal, I cook the rice noodles (according to the directions on the box), then drain the water. I place the egg noodles back into the pan and add either chicken broth or (my favorite, because it’s so gut healthy) chicken bone broth. The amount of broth I add is determined, of course, by the meal.

In this case, I added a dash of cayenne pepper and 1 tsp of ground ginger to a few cups of chicken bone broth and let the noodles very lightly simmer while I sautéed the bok choy and red bell pepper. The combination of cayenne pepper, ginger, and chicken broth (whether it’s chicken bone broth or regular chicken broth) is downright magical.

To sauté the vegetables, I warmed a couple of tablespoons of olive oil in my skillet and added chopped bok choy and bell pepper. If you’re able to, add onions, garlic, or whatever suits your fancy.

When it came time to plate the colorful and flavorful meal, I added the rice noodle to our plates, topped the noodles with the sautéed vegetables and sprinkled chives over the whole production.

It warmed up BEAUTIFULLY the next day (with a little extra broth) for a delicious lunch!

Rice Noodles, Bok Choy, and Red Bell Pepper

Rice Noodles, Bok Choy, and Red Bell Pepper

Short Message For Anyone Who Has to Eat a Restricted Diet: Tips and Advice from the Front Lines

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Salad with Chia Seeds

My Beloved Salads Have Never Betrayed Me!

If you have to eat any kind of a restricted diet, due to any of the following mood busters…

  • Celiac Disease
  • Heart Disease
  • Food Allergies
  • Autoimmune Disease
  • Diabetes
  • Or any other condition that insists on being your meal planner

… you know that the challenges are very real, you know that occasional feelings of gloom WILL happen, you know that others who do not have to eat your restricted diet have ZERO idea what it is like, and you know that… well, let’s be honest… it kind of sucks.

Having said that, there are certain tips and mindset “tweaks” that can help keep a smile on your face while keeping your body healthier and, thereby, helping you stay around longer for this extraordinary ride we call life.

I’ve had to live without gluten and wheat for over 10 years. There’s a certain reality you face when you have to make the dietary restrictions as an adult… it’s actually much harder because you know what you’re missing for one thing and, for another, it literally involves throwing aside everything you know and embarking on a journey that has been planned without your consent.

I was recently reminded of this very fact when, on top of having to diligently eat gluten and wheat free, my body has decided that… while we’ve had a strained relationship for years… it needs a trial separation from dairy. Possibly permanent, but definitely trial. Seems it isn’t completely thrilled about its relationship with hamburgers or eggs either at this time.

Cool beans… No wait, I can’t eat beans either… let’s make that cool carrots…  Cool carrots, time to restructure my meals and diet and to be even more mindful of everything I put into my face.

If this sounds like complaining, I apologize. I’m not angry and I certainly don’t feel sorry for myself, even remotely. It’s just kind of frustrating, that’s all. But, as I did many years ago, when I had to walk away from all wheat and gluten, including my absolute obsessions fried catfish at my favorite restaurant and onion rings from any restaurant, I will quickly adapt. In fact, I’m very blessed and grateful that plans and diets have already been laid out for me… I’m using a combination of the Paleo diet, the Bulletproof diet, and the Low FODMAP diet… in addition to my already firmly in place gluten-free diet. I’m unspeakably grateful that so many dairy alternatives exist on the market, as well as so many clearly-marked gluten-free foods. It makes cooking a lot easier when you simply have to make a substitution.. or, in my case, usually a couple of substitutions.

Cheese is going to absolutely be the hardest thing for me. I’m hoping that, once my leaky gut or IBS (whichever has been rough-housing me) has settled down, I can reintroduce it to cheese every now and then. If I can…. great! If not… well, that’s fine. As God reminded me recently, there’s a LOT more to life than just food. I mean, I always knew that, but one day (when realizing I needed to make yet another adjustment to my eating…which btw apparently will include stopping red meat for a while) I was driving through town, looking at all the cars in the fast food drive thrus and parking lots. I remembered the days when I could simply grab a burger and a diet Coke without thinking twice. I remembered when my husband and I could go out to eat anywhere we chose, instead of having the choice determined by my restrictions.

Just as a gorgeous day was becoming overcast with my negative thoughts, God reminded me (paraphrasing, here) to look at the beautiful blue sky, listen to the birds, think of my husband, daughters, sons-in-law, precious grandbabies, and cats. He reminded me to think of my flower beds I was already so excited about. He let me know that there is SO much more to life than food.

Amen!

Truth be told, though, over the years, this was one of my only weak moments. I attribute this one to the ‘yet again” emotions – the fact that big changes had to be made. Seriously, y’all, if someone would just stop moving the goalposts, it’d be lovely lol.

It’s been a few weeks since that wake-up call and I honestly feel SO much better. In fact, implementing dietary changes has me feeling so much better, physically, that I’m kind of excited to see how it all plays out. I even lost 5 very stubborn pounds that had already become such a part of my life I had all but given them names.

A few tips for anyone who has new (or old) dietary restrictions they need to make peace with:

  1. Food isn’t everything. As a nation, we Americans pretty much make our lives revolve around food, don’t we. If we want to get out for a drive through the country on a beautiful day, we grab a quick hamburger and fries or milkshake for the journey. Every family get together (from Super Bowl Sunday to holidays) revolves around food. And while there’s no getting around it or really any reason to change things, we can be smarter. Maybe by grabbing a bag of snacks and large tumbler of tea  from home before the ride through the country. Or having get togethers center around healthier options – a taco bar or even salad bar if you have enough vegetable lovers in your group.
  2. Look at what you CAN eat rather than what you CAN’T eat. This one may seem subtle but it’s so important I would have put it first, but there’s no way I’m leap-frogging over God’s advice. I made a list and printed it out of foods I can enjoy while eating Paleo – whether it’s for a specific amount of time or forever and ever, Amen. I didn’t even write down the ones I can’t touch – after all, I already know them, I don’t want to give them any more attention. I’m turning my attention to the many foods and drinks waiting to help me out. They’re my teammates now and I’m focusing on them. A word of caution when you research what foods are and are not on a particular diet. Whether it’s FODMAP, Paleo, Keto, gluten-free, or any such diet, there is a LOT of conflicting information online. For kicks (what can I say, it was a slow day) I Googled “are white potatoes high or low FODMAP” once and got at least a dozen different answers. Fascinated, I asked Google if white potatoes were on the Paleo diet.. again, different results! This bottomless pit of conflicting information led to the next tip..
  3. Do your research! If you’re embarking on a particular diet, please do a great amount of research first. Arm yourself with information or you won’t get anywhere. I would seek out the most reputable sources possible. I have a great number of books I’ve turned to for each of the three diets I’m pulling from the Paleo and Bulletproof diets are extremely similar, the Paleo one is simply more constructed and clearly-defined…. no “maybe this could be okay..” with Paleo – it’s more of a “don’t even put it in the cart,” which is the structured approach I frankly need right now. Having a great library of books will arm you with the information you need and help take a lot of worry and stress off of you. Let someone else do the heavy lifting with you! (Books I recommend are at the bottom).
  4. If you’re cooking for yourself as well as others without restrictions, take a deep breath, it’s going to be okay! One of the things I hear most people on restrictive diets complain about the most is having to fix several different meals instead of just one. Personally, I think of it as, “I GET to cook several meals instead of one” because (A) It means I have loved ones at my dinner table and (B) It means they don’t have to restrict their options.. good on them! I think most people aren’t setting themselves up for success. They’re making life way too complicated. For example, tonight I’m making Big Mac Salads for supper (one of my husband’s favorite meals in the world!). I’ll prepare the pickles, onions, romaine lettuce and other vegetables and throw them into a huge bowl. So far, so good. Then I’ll cook his ground beef in one pan while cooking my ground turkey in another (trust me, it’s delicious!).. each will be seasoned and placed in separate bowls to stay warm. When put together at the table, he’ll be able to add his meat, croutons, and dressing made with milk to his plate while I add my meat, gluten-free croutons, and dressing made with almond milk to mine. Easy peasy.  Meal planning may take a little more thought, but half the battle is simply having your options on hand and in mind. More on that next..
  5. Have a shelf for your food in the refrigerator and pantry. It will make it a lot easier, and healthier, on you if you (after careful label-reading and research) have a designated shelf in the fridge for foods that are safe for you. I mean, who wants to go digging through the refrigerator – especially if they have to keep reading those cursed tiny ingredient lists each time. Set yourself up for success and make life easier on yourself. Do the same with the pantry. Hunting for “safe” foods is a headache and does nothing but add stress.
  6. If you’re on Instagram or Pinterest, search out reputable accounts that deal with your particular dietary needs. Instagram has been a wealth of both information AND inspiration to me and have made a huge difference in making the dietary transitions. HUGE difference.

Some books and cookbooks I highly recommend:

(All links are Amazon links)

*** PALEO and BULLETPROOF ***

The Simple Paleo Kitchen

Eating Paleo (Complete Idiot’s Guide)

Celebrations

Five Ingredient Paleo Cookbook

The Bulletproof Diet

Bulletproof: The Cookbook

*** LOW FODMAP DIET ***

FODMAP Friendly: 95 Vegetarian and Gluten-Free Recipes

My next article will feature some of my favorite Paleo-Friendly snacks and foods, dairy substitutions, and favorite gluten-free foods.  And remember, stay positive… you’ve got this! ~ Joi (“Joy”)

 

Salmon Patties with Green Onions and Red Bell Pepper

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Salmon Patties with Red Bell Pepper

Salmon Patties with Red Bell Pepper and Green Onion

Few foods in this world make me as giddy as salmon patties (or salmon burgers, if you prefer). Seriously, if I know I’ll be making them for dinner, it casts a glow over my entire day. They’re delicious, sit easily on your stomach, and go with a wide variety of sides.

While I often change up the ingredients, the basic principle and technique is the same. Because I have to eat gluten-free, I use gluten-free dried breadcrumbs or panko. If you don’t have to eat gluten-free, use the breadcrumbs of your choice. Kroger has their own wonderful brand of gluten-free breadcrumbs – they even have a gluten-free Italian blend that’s outstanding for meatballs!

Some of my favorite options to add to my salmon patties:

  • green onion
  • red bell pepper
  • diced celery
  • shallot
  • sweet onion
  • green bell pepper
  • chopped sage
  • garlic

Choosing a combination of any of the above is outrageously good, but my personal favorite combinations are (1) diced celery and shallots and (2) red bell pepper and green onion.

The recipe below calls for red bell pepper and green onion, but (obviously) use whatever you prefer or whatever you have on hand.


Vegan and Gluten-Free Salad Dressings, Mayo & Butter from Plant Perfect (Exciting New Products!)

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Plant Perfect Vegan Ranch Dressing

Plant Perfect Vegan Ranch Dressing

Quite a while back, I devoured and reviewed Parma!, a Plant-Based Parmesan Cheese Alternative and, frankly, I’ve never forgotten the extraordinary, downright addictive flavor. It often comes to mind when I see other plant-based food, which is why I never, ever brush off the idea… I know better. I only wish Parma! was available in stores. It is available online and is absolutely worth seeking it out… positively addictive, I tell you.

I recently saw the following press release for a new rapidly-growing brand from Pivotal Foods called Plant Perfect. After reading the release, I found myself extremely anxious to try quite a few of the products – especially the one you see pictured above, a Vegan Ranch Dressing. See the “No Palm Oil” on the front of the bottle? LOVE that!

I’ve found a few of their delicious-sounding products on Amazon and have linked to them in photos an/or content below.

As soon as I try these exciting plant-based products, I will write reviews on the food blog and link to them here.

Ready To Pivot To A Better Class Of Vegan Salad Dressings, Mayo & Butter?

STATELINE, NEVADA – For years, countless people following a vegan diet for moral or dietary reasons have been asking the same rhetorical question: why isn’t there a dairy-free brand that actually frees us from our lifelong craving for dairy?

Happily, one company decided to answer that question by developing a line of dairy-free products so authentic in flavor and texture that even non-vegans are singing their praises.

Introducing Pivotal Foods (www.pivotalfoods.com) and its signature Plant Perfect brand, creators of a rapidly-growing line of dressings, mayo and – soon – butter that seamlessly blend mouth-watering flavor, authentic texture and wholesome nutrition in each and every bottle and jar.

Treating consumers to a literal and figurative taste of the future, Pivotal Foods is currently experiencing its most significant period of growth to date since the introduction of Plant Perfect Vegan Mayo in 2020. Indeed, largely due to word of mouth rather than the sort of massive marketing blitz usually needed to break into the crowded vegan marketplace, Pivotal Foods has already expanded its retail presence to over 2500 mainstream and health food stores around the country – most recently adding 1200 Safeway stores in six regions around the country.

Today, consumers can find Plant Perfect vegan salad dressings and mayo in such chains as Whole Foods, Sprouts, Raley’s, Lucky, and Safeway as well as on Amazon.com.. For a complete list of store locations, please visit www.eatplantperfect.com/find-us.

The Name Says It All

Living up to its name, Plant Perfect products represent a perfect fusion of great taste and important nutrition, utilizing wholesome ingredients sure to please even the most discerning vegan and non-vegan palates. The brand’s growing family of products include six distinct salad dressings that are all vegan, gluten-free, cholesterol-free, non-GMO, EDTA-free (EDTA is a chemical that is added to certain foods and beverages to help them keep their color and flavor), palm oil-free and Certified Kosher.

Now Plant-Based Certified, Plant Perfect dressings are available in 8-ounce bottles in these delectable flavors:

  • Ranch
  • Green Goddess
  • Creamy Italian
  • Caesar (Amazon link)
  • Chipotle Ranch
  • Cilantro Lime

Like Plant Perfect’s Vegan Mayo, the brand’s salad dressings are 12-month shelf stable. Plant Perfect salad dressings can be found on the dry goods shelf next to conventional dressings.

Vegan Mayo Comes Of Age

Representing a deliciously nutritious dairy-free version of a classic condiment, Plant Perfect’s Vegan Mayo is every bit as tasty, rich, versatile and satisfying as its traditional counterpart. Like the brand’s salad dressings, Plant Perfect Mayo is all vegan, gluten-free, cholesterol-free, non-GMO, EDTA-free, palm oil-free and Certified Kosher.

Offered in 12-ounce bottles, Plant Perfect Vegan Mayo enhances any dish and represents an ideal alternative to traditional mayonnaise when preparing meals, snacks and desserts (great news for vegan or health-conscious home cooks and bakers during the holiday season!).

Next on the menu for Pivotal Foods will be Plant Perfect Vegan Butter, slated to be introduced next year. Performing just like dairy European butter in every way – but without the cows! – the new line will initially consist of two irresistibly satisfying varieties: Original and Buttery.

A Pivotal Time In The Vegan Food Industry

Committed to developing high quality vegan food products that taste great, are healthy and minimize the environmental impact on the planet, Pivotal Foods is not only attracting a diverse range of new retail and foodservice partners, but is winning over both committed vegans as well as mainstream consumers ready to incorporate healthier dairy-free products into their diet so long as they don’t have to sacrifice flavor in the process.

Commenting on his company’s fast-track expansion, Pivotal Foods’ CEO Mark Garrison said, “Every Plant Perfect item is developed with one overriding goal in mind – to create the most nutritious and delicious vegan alternative product possible. Giving up dairy for ethical or dietary reasons is never easy, so we went to great lengths to make sure our Plant Perfect Mayo, Salad Dressings and Butter not only live up to, but exceed, customer expectations. We’re heartened by the overwhelmingly positive response we’ve received from full-time and part-time vegans alike and look forward to introducing many more vegan products over the years to come.”

For more information, please visit www.eatplantperfect.com and www.pivotalfoods.com.

 

Healthy and Delicious New Favorite Snack

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Chobani Greek Yogurt, Honey, Chia Seeds, and Flaxseed

I have a confession to make… I am, quite possibly, the biggest fan of crunchy & salty food in the entire world. My “sweet tooth” isn’t a problem – I’m fine with the occasional cookie, candy, or fudge and don’t feel I have to have it on a daily basis. Chips, pretzels, Funyuns, Fritos… these are my problematic friends! My brain and taste buds crave them (I’d wrestle a crocodile for a Dorito right about now).

I’m trying to simply keep healthier snacks on hand and turn to them when I feel the urge to snack. Fortunately I love fruit, healthy bars, and vegetables, so it goes pretty well – until, that is, I find myself face to face with the cute little bags of deliciousness at the grocery store. Somehow one or two seem to always follow me home.

I have happened upon a snack, however, that I have literally chosen over chips like 4 times in a row. I’m kind of astonished if we’re being honest.

My husband and I have been buying the Chobani Greek Yogurt you see pictured above for some time now. It’s simply incredible… never in a million years expected to be this infatuated with a yogurt, but here we are. I’ve found that adding just a little good honey (like one of my favorites, Nate’s 100% Pure, Raw & Unfiltered Honey – Amazon link ) on top makes everything even better.

I’ve also started adding some chia seeds and Bob’s Red Mill Flaxseed Meal (Amazon link)… and often whatever fruit I have on hand. Berries, bananas, apples are all outstanding.

It’s a filling, wholesome snack that makes you feel like you’ve done something good for yourself instead of bad. I hope you’ll give this combo a try soon – it might just become your new favorite snack too!

Wilton Halloween Sprinkles and a SIMPLE Gluten-Free Peanut Butter Cookie Recipe

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Sweet Jacoby with Cookie

Jacoby (3) With One of His Creations!

Two of my grandbabies and I made Peanut Butter Cookies recently and decided we simply HAD to use our Wilton Halloween Sprinkles on top… it is the Halloween season after all! Like all Wilton sprinkles, they’re perfectly delicious and have ZERO hint of an artificial flavor (some non-Wilton brands do taste a little artificial).

Cookies with Babies

Peanut Butter Cookies and LOTS of Sprinkles

Our Gluten-Free 3 Ingredient Peanut Butter Cookie Recipe

  • 1 Cup Creamy Peanut Butter
  • 1 Cup Granulated Sugar
  • 1 Egg

SIMPLE Directions:

  • Preheat oven to 350 degrees.
  • Mix your ingredients – sugar, peanut butter, and egg – in a bowl. You don’t even need a mixer!
  • Spoon cookie dough into heaps onto an ungreased cookie sheet (use parchment paper for easier cleanup).
  • Cust fork in sugar and use the tines to make criss-cross pattern on each cookie before baking.
  • Bake 6 to 8 minutes. Do not overbake! They’re best soft.

Sweet Maddox with Cookie Crumb Lips!

Maddox (4) with Sprinkle Lips!

Now, obviously, you can use these sprinkles judiciously and make VERY eye-catching cookies, candies, pies, cupcakes, and cakes… but if you’re lucky enough to have little kitchen elves, you can make a joyful, chaotic, and beautiful creation!

Cookies with Babies

Let the Sprinkles Rain AND Reign!

You can find a great number of Wilton sprinkles and sanding sugars (Amazon link) on Amazon. The one my little kitchen elves and I used, here, is available on their website and in stores.

Cookies with Babies

Easy Italian Meatball Soup with Gnocchi: SO Much Flavor!

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Italian Meatball Soup with Gnocchi

Easy Italian Meatball Soup with Gnocchi

I don’t think I spend nearly enough time thanking God and everyone else for all of the wonderful gluten-free products available these days. In fact I know I don’t. I just keep buying and loving them! One of the ones I’m most thankful for is DeLallo Gluten-Free Gnocchi (Amazon link). This is not an exaggeration, I literally buy two boxes each Friday at Kroger. I always use at least one during the week and simply put the other in the pantry for when its big moment arrives. I use this gnocchi in soup, salads, pasta meals, and even simply sautéed with garlic butter.

It goes perfectly in ANY soup – simply either cook it separately and add it at the end, or add it directly to the hot soup toward the end and enjoy its magic.

As with any recipe or meal plan, if you have to eat gluten-free, always check each item’s ingredients. Personally, because my health depends on it, I look for the “gluten-free” symbol AND read the ingredients. Also, a word of warning, not all broths are gluten-free – always check. I know, for example gluten-free beef broth can be tricky to find, which is why I love Swanson – they label their broths so clearly. Always appreciated.

As always, if you’re able to eat regular gnocchi and meatballs, go for it, they’ll work just as well as their gluten-free counterparts… and they’ll be less expensive!


Delicious and Simple Recipe for Pimento Cheese

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Pimento Cheese Recipe

Pimento Cheese

Two of my favorite things in the world of food are cheese and mayonnaise (preferably Duke’s), so it’s only natural that I love Pimento Cheese like a sailor loves the sea. When I had to give up gluten/wheat (health reasons), I lost the world of pimento cheese sandwiches because, no matter what anyone may try to tell you, gluten-free bread simply is not the same. If you toast it, it is more than serviceable, but straight out of the bag… no thank you, I’d rather dance alone.

Fortunately, I’ve found that pimento cheese is just as delicious on chips, romaine lettuce, or gluten-free crackers.

If you’re able to eat bread, then by all means do so!

The following is my “go to” for pimento cheese – it’s simple and delicious, as well as very spreadable and dippable.

Delicious Idea: This particular approach to pimento cheese is pretty savory – if you want to add a bit of sweetness, add a little softened cream cheese along with the other ingredients…. OR, if some people in your family prefer savory and others prefer sweetness, do what I like to do: Make the savory version of the pimento cheese. When someone who prefers a little sweetness wants a sandwich, spread some cream cheese on the inside of one of the slices of bread (kind of like mayo with a sweet tooth). This is an especially delicious trick when you toast the bread.