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. 

counter to my last post - gf products CAN be healthy!

I've been feeling bad about calling out how unhealthy many of our gluten-free products actually are for us. In fairness, they are not any less healthy than most processed foods on the market. Just because we are not genetically made to eat gluten, doesn't mean we don't want the same options (healthy or otherwise) that others have. 

Most of us can agree that ANY food (gluten-free or otherwise) is better for us the less we muck about with it. I am particularly pleased with these crackers I just found from Orgran.

These Essential Fibre Crispibread are virtuously satisfying on their own...but best enjoyed with cheese, hummous, or nut butter. They are both gluten-free AND good for me! Only six ingredients: brown rice flour, wholegrain sorghum, psyllium, rice bran and salt. Gluten-free goodness!
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gluten free is not synonymous with healthy

Sorry Glutino.... I'm a big fan of many of your products... but I was less than thrilled when I read the ingredients on the side of your table crackers. 

Normally, I wouldn't dream of buying anything without having read the ingredients first. However, when the box read "gluten-free", and came from a trusted gluten-free manufacturer, I happily tossed it in my basket with little concern. Just because a product doesn't contain gluten, does not mean it's a good choice.

I do love the texture and weight of these crackers, alas reading what they are made of I've decided this was my last box. There is nothing good for me here. If this is what it takes to make gluten-free crackers simulate regular ones, I'll happily give them up. 

 

The point here is not to pick on any one product in particular.  Generally, gluten-free products are made to replicate "normal" food. Sometimes, (ironically) to make these products as close as possible to those we miss - more food science (read chemicals) are used.

I don't need to eat the gluten-free version of what everyone else is eating if a lot of unhealthy ingredients need to go into making it "edible" for me. 

We eat gluten free for our health - right?

new gluten free products I've checked out

I try not to buy gluten-free cookies. I try, because I have no willpower. Because I have no willpower, I buy gluten-free cookies. It's an ongoing battle. One I typically lose when I see a new cookie on the market that I haven't tried before. Luckily, at $7.95 a box, my budget keeps me from buying every flavour (at once anyway!). 

These GAGA for Gluten Free cookies are made in Toronto, which appeals to my "buy local" attitude. I tell myself it's important to help out new local start up bakeries. You can see I have this dialogue about why I should buy a box of cookies down to an art. 

As usual, I ramble. What you really want to know is whether to part with your $8 should you stumble upon these cookies. There were two other flavours on the shelf  - I naturally lunged for the "chocolicious" ones. If you like a really rich chocolate taste, and a slightly sandy cookie (shortbread-like texture) indulge in a box. They are soft and a little crumbly (not a problem as they are small and can be popped directly in your mouth in one go). I'll probably talk myself into another box of these again soon.

Now onto the savoury. I have been a fan of Mary's Organic Crackers for a few years now. I'm pleased to see them turning up on tables next to dips and cheese at the homes of my gluten eating friends too. A nice change from the Asian rice crackers I've been eating for years. 

In that little bowl above is a newer product from Mary's called Sticks & Twigs. Kind of like pretzels. What I particularly like about these is they are so healthy! I never buy "flavoured" chips, crackers or rice cakes. The less chemicals, the better my tummy operates. This means I rarely venture beyond "plain". These are curry flavour. The flavour comes from one ingredient - curry powder (no weird sounding additives). I know, curry powder is made up of a variety of spices... but that is all they are. I eat a little bowl like the one above and my craving for salty snack is satiated. Unlike the cookies... I eat these guilt free.

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).

gluten-free road trip

Bill & Utta

We flew down to Tulsa last summer to pick up this adorable orange 1973 Volkswagen camper van... and slowly chugged back up north to Toronto. Last month we said goodbye to our beautiful girl (we'd named her Utta). It was sad to say goodbye, but as sweet as Utta was, she just wasn't built for the long hauls.

 

Before saying our final goodbyes, we replaced her with a 95VW camper we've named Bernie. I whipped up some cute curtains to "soften" his edges (and give us some privacy). Then, we packed Bernie with supplies and departed on a 16 day road trip from Toronto to Montreal, New Brunswick, Nova Scotia, Maine, Massachusetts, Rhode Island, Connecticut, New York and home.  8 of the 16 days were spent living in the van.

This is the kind of adventure that really tests ones gluten-free life skills.

On a trip of this nature, where you don't know where you'll be sleeping the next night, or what kind of amenities lay ahead... it's a good plan to have some "go to" items on hand. There are loads of ways to do this... but I'm going to use this one trip as a simple real life example of how we did it this time. 

Here are the "dry goods" that I packed in advance:

• Glutino Breakfast Bars
• Glutino Snack Bars
• Japanese Rice Crackers 
• Brown Rice Cakes 
• Mary's Organic Seed Crackers
• Rice vermicilli noodles (only need a soak in boiling water)
• Canned chickpeas (rinsed & used in salads)
• Small pull tab tins of tuna in olive oil
• Almond butter (healthier than peanut butter)
• Almonds & pistachios
• Trail mix
• Olive oil
• Herbs/Salt/Pepper
• Regular & Herbal Tea
• Espresso Coffee

 When we got on the road we hit grocery stores. We had to watch what we could bring over boarder crossings... but throughout the trip we loaded our excellent Yeti cooler with ice and the following items: 

• snack fruit (apples, bananas, grapes, pears... things that are easy to eat in a moving car!)
• variety of berries
• yogurt (individual serving)
• tomatoes (cherry/plum/beefsteak... all in season)
• baby carrots
• boxes of salad (pre-washed and ready to eat!)
• good cheeses (feta, sharp cheddar, blue, brie)
• humous (good source of easy protein)
• olives
• eggs (we could boil them soft or hard)
• wine :) 
• lots and lots of water 

We might have eaten other foods if it wasn't so hot out - most of these were refreshing foods that made great "stop and snack" meals (ie: cheese, crackers, apple slices, grapes). In some places where we camped out there was no running water - just what we had in the jug we brought. Travel wipes kept me sane. Did I mention that I am not in the least bit outdoorsy?

In the morning we'd make espresso and tea on the stove in our little van and then take the lid off of an individual yogurt cup and sprinkle berries on top. If I was really hungry I'd add one of the breakfast bars I'd packed... but I tried to save those for emergencies. You will note that there was no gluten-free bread packed. I have rules about the bread which I'll get into on a future post - as well as more to say about rice cakes!

 

Convenience is key. Take the lid off a box of salad, chop some tomatoes, olives, tuna and/or feta into it...pour on olive oil, close the lid, shake... serve with crackers and humous... and ta-da! You have a complete meal. You can even eat directly from the box with a fork. Adding a glass of wine  elevates any meal. 

Replace the salad box with a can of rinsed chickpeas or other beans for variety and a heavier feed. It's amazing the combos you can come up with in a bowl with just the ingredients listed above.

The goal was to avoid road food (yucky and rarely gluten-free) and eat as much fresh fruits and vegetables as possible. When we stayed in bigger cities (Portland, Boston, NYC) we treated ourselves to some lovely meals out and filled up on meat and fish. I am working on a list of amazing places to eat on the road... which I'll share it in a future post.