Product Review - Larabar Pie Flavours

Larabar ingredients are simple, pure and delicious

I haven't been an energy bar person to date. In fact, when they first came out years ago I took a hard look, and it wasn't easy to find something that I could be sure was gluten free. Times have changed. 

To be honest, even when I started seeing energy bars enter the market, I was not that drawn. So many seemed to have a great deal of ingredients, and I preferred to carry my little ziplock bag with nuts, seeds and raisins around. In part because of the simplicity, but in part because of the price. 

My stepdaughter, who is going through a very particular phase with food has been on a bit of a Larabar kick these last few months. You've never met a healthier 19 year-old. 

When I was contacted and asked if I'd be interested in reviewing Larabar products - I said yes please. A week before the samples arrived, I bought my first bar. I was already sold before I opened the box of samples they sent this week (pictured).  

I've been on the special carbohydrate diet for 68 days at this point, so on top of needing to be gluten-free, there was little out there that would count as a "treat" in my books, that was also allowed on this scd diet. Dates had become my new favourite food. Low and behold, that is the base for the Larabar. A super healthy, and "legal" treat in every regard. 

I confess that one of the things I pine for most in the gluten world has to be pecan pie. While I haven't indulged in many, many years... one of my last memories of "cheating" on my gf diet was a low moment of scooping the innards out of a pecan pie. I was weak. It was a dumb idea. Today, I had the Pecan Pie Larabar - and I do not embellish when I say - they've nailed it. You will not believe that they managed to replicate pecan pie with only three natural ingredients - and none of them is sugar. 

The Apple Pie Larabar was also delicious (you need to like cinnamon - and I do, because the flavour is strong). The Cherry Pie is bursting with the fresh tart taste of cherries. You have no doubt that the real fruit is what you are tasting. Simple, delicious and nutritious. 

I liked all three of the samples I was sent to try, but Pecan Pie - for my tastebuds, is the winner. Three ingredients never tasted so good. I could eat one every day without guilt for about the same price as a chocolate bar. Add that there isn't the insulin high and low, there is plenty of fibre and protein - gf, vegan and kosher. Excellent road trip fare. 

For the gluten-free diet, these are a real winner. If you have an even MORE restrictive diet... you will be shocked to know that you now have an amazing, healthy and dessert-like treat to enjoy. I might be able to handle this SCD diet a few more weeks now. Thanks Larabar!

Check out the Larabar site HERE for more, including how to order online. 

chip truck: safest gluten-free fries (but always ask!)

French fries. The ultimate gluten-free fast food... providing they are not cooked in the same vat of grease as onion rings, wontons, chicken nuggets etc. You want potatoes cooked with nothing but potatoes. Hard to always be sure in restaurants where the menu may switch up from night to night (but the fat in which the myriad of items is fried, remains the same). 

I love the chip truck. You can quickly peruse the limited menu beside the window to know whether or not there is anything else bubbling away in the greasy metal basket besides hand cut potatoes. 

You get to look the guy who makes your fries in the eye and ask the questions. He's only one guy, and he owns the truck and likely peeled your potatoes. Ironically, while most will see this as a junk food experience, I think that the chip truck is one of the safest places for a gluten-free gal to get a fix. 

gluten-free at the office

I don't work here... but you get the idea...

I work in a typical office, where there is a communal fridge (stuffed to capacity with loads of old stinky leftovers) and a microwave. I can't say that we don't have amenities. 

There are days I'm happy to have them so that I can bring in some chili, or home made soup, leftover frittata or risotto and heat it up. Most days I eat food like I'm on a picnic. My office cupboard has a stash of the following:

• Olive Oil
• balsamic vinegar
• Italian herb mixture (not seasoning)
• individual servings of tuna in olive oil
• organic brown rice cakes or seed or lentil crackers
• tins of chickpeas, navy or white kidney beans
• toasted almonds and or walnuts 
• small strainer
• sharp knife

Having these tools and non-perishables at the ready means I can always scrounge together a healthy meal... but for the most part they are the elements I add to fresh ingredients. A sandwich baggy holds more than two slices of bread - I use them to cart lettuce (arugula and spinach are my faves), fruit, avocados, feta cheese, hard boiled eggs, leftover roasted or grilled veg, tomatoes, cucumber etc. The combination typically adds up to a pretty satisfying, healthy and delicious lunch. The protein and nutrients are high, the carbs are low, so if I want to go out for lunch now and again - I don't feel too guilty :). 

What are your go-to items for lunch away from home?

the work conference -byof (bring your own food!)

In February I was lucky enough to be able to escape chilly Toronto for a three day conference in balmy Texas. Work conferences are hardly a vacation... but it was nice to get out of dodge. 

As is customary, when I signed up for the conference I shared my dietary restrictions where they had indicated interest. The form said "please share any special diet needs" ... and so I did. 

I thought you might get a kick out of the outcome. At mealtimes they put out the food - along with a sign saying that it all contained gluten and lactose  (often spelled incorrectly).

Interestingly out of a conference with about 200 attendees, there were three of us that had requested gluten-free meals. There was typically a fruit platter served so I guess they thought they had us covered. At least I had others who could commiserate about the lack of things to eat! 

Surprisingly on the very last day boxed lunches were served and we were provided with "special" GF lunches. As the hotel had clearly not considered us for the other 3 days we were all a little hesitant to trust that the sandwich was safe to eat. Shame. 

Lesson: no matter how well you think you are prepared... pack a little something in way of emergency rations unless you want to live out of the mini bar.

top 10 gluten-free snacks on the road

This is not about being healthy... I'm talking about when you're living out of a bag or backpack - in a car or stuck in airports. No fridge, no specialty food shops.... hard core gluten-free sustenance. In gas stations, airport news stands, convenience stores and tiny local market shops look for the following caloric fuel:

• the banana or an apple
• nuts, seeds & trail mix
• V8 Vegetable or tomato juice
• single serving yogurt or cottage cheese
• cheese (cheese strings or babybel... sometimes!)
• ice cream bar (read the label of course!)
• regular (ideally unflavoured) potato chips
• natcho chips (ideally unflavoured) 
• popcorn
• chocolate bar (more label reading)....

This is "survival" food - I'm not recommending that anyone should eat like this... but next time you find yourself in a panic for calories - it's good to know that there is always something that will do in a pinch. Let's face it, those donuts, danishes, and panini wrapped up in these fueling stops aren't all that fresh or appetizing either - we aren't missing much! 

Worth keeping in the glove box of your car (or your knapsack when traveling):

• rice cakes (sealed they seem to keep forever).
• plastic fork & spoon
• travel knife
• individually wrapped wet wipes

Click HERE to see my post about our last big road trip for more (and much healthier) ideas on what to pack when traveling... and I'd love to hear of some of your own!!

filling up the larder - cook once & enjoy over time...

Last summer we totally got into hitting the farmer's markets on Saturday mornings. As fall approached we realized that a long Ontario winter was ahead of us. A winter of questionable produce imported from distant lands.

I fondly remember autumn afternoons spent with my friend Pina and her family... preparing cans of tomatoes they'd order by the bushel to later use in amazing Italian dishes. Rows of sauce lined their pantry shelves for the rest of the year. I prized the jars I'd be sent home with for my work prepping the sugo in the backyard. 

While we weren't quite ready for that level of commitment, Bill was inspired enough to cook up huge batches of sauce to be stored in the freezer. 

We don't believe that you have to live in the kitchen to live well, but we do believe in working smart. One afternoon of well organized play can result in a LOT of ready made dinners for those weeknights when you just can't face food prep. Some really good quality sauce on top of your favorite gluten-free pasta or polenta hits the spot.

As I post this we are down to the last jar. The countdown to spring begins...

rice cake

When I was growing up in the 70's, rice cakes were the terrain of leftover hippies. I was the only kid who brought them to class as others snacked on Wagon Wheels and Twinkies. Today the rice cake has finally achieved status as food for the masses. You may have grown to resent them. I did for many years, but I suggest you take a second look at these Styrofoam discs, as they're a lot more than just emergency rations. 

First, let's take a look at the positive personality traits of our friend the rice cake:

• they're their own plate
• they're cheap
• they keep well, providing you seal the bag tight
• they don't require refrigeration
• they don't grow mold
• they have no flavour to compete with their toppings
• they're lightweight
• they protect your breakables when used for packing
• Always where you left them (no one steals rice cakes)

The first consideration when working with what are essentially edible plates is to consider whether or not you want to assemble them well in advance, or put them together just before eating them. If, for example, you were carrying them in your bag to take with you on a day of errands, I'd avoid anything wet, as they go mushy within an hour of topping. With this in mind, I've split up some topping options based on convenience:

Rice cake toppings to enjoy right away:

• tomato & pesto (you'll see a lot of that around here)
• avocado with salt & pepper
• baba ghannouj
• hummus
• sliced or mashed banana
• melted cheese (nuked or broiled carefully!)

Rice cake toppings to enjoy within a couple of hours:

• cream cheese (add herbs or spices for variety)
• jams, jellies, marmalade (great with the cream cheese)
• chocolate hazelnut spread (yes, this is junk;)
• peanut butter and bananas

The go all day rice cake:

• peanut butter
• nut butters - cashew, sunflower, almond....

I stack the ones in the last two lists. The stickiness holds them together and up to four will fit into one sandwich bag. Voila - you have lightweight snack to throw in your bag that weighs nothing (and is more durable than a banana).