Al fresco Chicken Sausage

 

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Al fresco is America’s #1 chicken sausage brand.   They offer over 20 flavorful, gourmet varieties of chicken products, each with 70% less fat than pork sausage and free of nitrates, preservatives and artificial ingredients.

Even better, all of al fresco’s natural products are wheat free and gluten free.

Al Fresco’s Gluten Free Statement:

Al fresco makes every effort to maintain a gluten free environment through a number of processes.  First, none of the products produced on the production line have any gluten in them so the line itself is gluten free.  Next, the traceability system ensures that ingredients do not get into products they are not intended for – they have checks and controls in place at every step of the process that monitor and document that the correct ingredients and only the correct ingredients go into each blend of al fresco sausage.  Additionally, they do a full wash-down of the equipment every day and monitor that with ATP tests that detect trace levels of gluten and if the test fails we re-wash the line.  Although they exceed what the government requires, they have the USDA in the plant every day, monitoring processes, including label accuracy. I hope that is the information you were looking for.

You can order Al Fresco online or find it at your local grocery store.  I found it at Safeway.

 

Al fresco partnered with Columbia Crest Winery for this exciting opportunity to create a recipe using Al Fresco chicken sausage and a bottle of Columbia Crest Grand Estates Unoaked Chardonnay.

 

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Columbia Crest Winery

 

 

Living in Washington State, how could I turn this offer down?  Nestled alongside the Columbia River in eastern Washington, Columbia Crest winery opened its doors in the heart of the acclaimed Horse Heaven Hills in 1983. Year after year, the winery maintains its commitment to quality, heritage and innovation in grape growing and winemaking to craft exceptional wines. 

 

 

What could be a better use of these two products than Risotto?  And it is the perfect heading-into-fall recipe.  Plus anyone who is a gluten free cook should be taking advantage of naturally gluten free risotto.  It is a great worry-free carbohydrate that provides a meal in one skillet.

Here is the recipe!  Hope you enjoy it!

 

 

Lemon Chicken Sausage Risotto

 

Lemon_Chicken_Risotto

SERVES: 4 - 6

TIME: 40 minutes


Ingredients

 

▪   2 Tablespoons butter

▪   1 12-ounce package Gluten Free chicken sausage – I used al fresco roasted garlic chicken sausage.

▪   5 cups gluten free vegetable broth

▪   1/2 onion, finely sliced

▪   2 cloves garlic, minced

▪   2 cups Arborio Rice

▪   1 cup dry white wine – I used Columbia Crest Grand Estates Unoaked Chardonnay.

▪   1/2 teaspoon salt

▪   1 teaspoon black pepper

▪   1 lemon, juiced and zested

▪   3 Tablespoons sour cream

▪   6 basil leaves, chopped

▪   1/4 cup Grated Parmesan cheese

 

Preparation

 

  1. Heat the butter in a large skillet over medium-high heat.   Slice the sausage into bite-sized pieces and add to the skillet.  Cook until brown.  Remove the cooked sausage and set aside for later.
  2. Warm the vegetable stock in a medium saucepan on low heat.   
  3. Return the skillet to medium-high heat and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low.
  4. Add the rice and stir to coat, cooking for 2 minutes.
  5. Add the wine and cook for 2 minutes, allowing the rice to absorb the wine.Lemon_Chicken_Risotto
  6. Add ½ cup of vegetable broth to the rice, ½ teaspoon salt and 1-teaspoon pepper.  Stir and simmer until the broth is absorbed. 
  7. Continue to add the broth, ½ cup at a time, stirring every few minutes.  When the broth is just about evaporated, add more.
  8. Continue until the rice is cooked through, but still al dente.  Start checking it after 20 minutes but it usually takes around 30 minutes total.
  9. Remove from the heat.  Add the lemon zest and juice.  Stir in the sour cream and basil. 
  10. Garnish with grated Parmesan cheese.

 

Lemon_Chicken_Risotto

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Portland Gluten Free

August 25, 2014

 

I had never been to Portland before but had heard from several people that it is a great and easy place for celiacs to eat.  Hannah and I have known each other for about 14 years and at times she has basically become gluten free while with me, so she was more than willing to explore multiple gluten free restaurants and bakeries with me.  Here are a few of our favorite spots.

 

Portland_Gluten_Free

 

Our first stop was lunch at Pizzicato.  We were looking for a place to stop in and grab a quick lunch before exploring the city and Pizzicato was the perfect place.  I ordered a slice of gluten free cheese pizza and told the cashier to be extra careful because I have celiac disease.  He immediately said he was so glad I told him because they are more careful with celiacs versus people following “the fad.” 

 

For dinner that night we continued our Italian theme and ate at Pastini Pastaria.  All of their pasta dishes could be made gluten free and I had a very filling dinner of Fettuccini Alfredo.  The food was delicious however I am not sure how safe it is for celiacs.  I told the waiter that I have celiac disease and he said they would be careful however I was slightly nauseous afterwards so I cannot highly recommend this restaurant for celiacs.

 

Portland_Gluten_Free

My Best Friend Hannah

Portland_Gluten_Free

 

 Our second day in Portland was our bakery day.  We started at one of the best gluten free bakeries I have been to: Petunia’s Pies and Pastries.  This bakery is completely gluten free and vegan and you would never be able to tell.  I ordered corn bread and a cupcake and was stunned by how delicious they were.  Not only is the bakery adorable, it is delicious.  If you are looking for a healthy bakery I would not recommend this place but if you are looking for some sugary treats I would highly suggest it.  I couldn’t help myself from going back the next day to stalk up on treats for the drive home. 

 

Portland_Gluten_Free

Portland_Gluten_Free

 

Later on that same day (we’re teenagers all we eat is sugar and carbs), we stopped by Kyra’s Bake Shop.  We came late in the day so the selection was not huge but the cupcakes were to die for.  The bakery is located in a suburb of Portland called Lake Oswego but even if you are staying in the city, Kyra’s cupcakes are a must and definitely worth the short drive. 

 

Portland_Gluten_Free

Portland_Gluten_Free 

For our last dinner in Portland we decided to try Deschutes Brewery in the Pearl District.  We were skeptical because what’s the point of eating at a brewery if you can’t drink beer, but the food was delicious.  They have a gluten free menu and are very honest about what is safe for celiacs and what is not.  One thing I found odd was they claim to have a dedicated gluten free fryer but when it gets busy they cook gluten foods in it.  So always make sure and ask what is safe or not when you are there.

 

All in all Portland was a success and I will definitely be going back soon!

 

 


 

But, as I shared last week, my oldest daughter is headed off to college this fall.  Everyone keeps asking me if I feel sad.  I have not felt sad, as much as I have felt reflective.  Our playroom has a wall of some of our favorite family photos.  Last night I was sitting in the playroom and running my eyes over the years.  I couldn’t help but sigh as I reflected on how my kids have grown up.  Maybe it is because it was so busy, but sometimes I can hardly remember those younger years.  What did it feel like to kiss those chubby checks?  To brush that long hair?  To be hugged by those little arms?  

 

And now here we are and my oldest is about to move out.

 

At least I can say that I have no regrets.  Before we had our first daughter, I was an employment discrimination lawyer at a huge law firm in Chicago.  I stopped working when my daughter was born.  I was not sure how long I would take off from work, but then we moved to Seattle and then we had another kid, and then my daughter was diagnosed with Celiac Disease, and then I just never went back to work. 

 

Someone was asking me recently if I was going to go back to work now that my kids are getting older.  They were surprised when I adamantly said no.  Hello – if you haven’t noticed I already have a really busy job!   And for me, I had to be a stay at home mom so that I could reach this point and have no regrets.

 

This is our favorite new salad recipe of the summer.  My oldest daughter found a version of it on Pinterest.  We love corn on the cob, but with a house full of metal-mouths (aka braces) corn on the cob is challenging to eat.  So this is our Corn-off-the-Cob Salad.  Hope you enjoy it too. 

 

Recipe for Summer Corn Salad

 

Corn_Salad

 

Ingredients
  • 6 ears of corn, husk and silk removed
  • 2 Tablespoons melted butter (use Earth Balance for Dairy Free)
  • 2 Tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 Tablespoon chopped cilantro
  • 1/4 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon salt

 

Preparation
  1. Bring water to boil in a large pot.  Add the corn and boil for 3 minutes. Remove and allow the corn to cool slightly.
  2. Cut the kernels off the cob and set aside.
  3. In a small bowl, whisk together the melted butter, lime juice, chili powder, cumin, and chopped cilantro.
  4. Pour over the corn and gently mix to coat.
  5. Stir in the red onion and top with crumbled feta.
  6. Season with salt to taste.
  7. Serve chilled or at room temperature. Refrigerate leftovers.

 

Corn_Salad

 

PRINTABLE VERSION

Enjoy these last few days of summer!

 


This all came to a head for me yesterday.  We were meeting with the Chefs in the dining hall where she will be living in a triple dorm next year.  I was sitting there in this huge institutional cafeteria with three Chefs sitting across from me, when it dawned on me that she would eat almost all her meals next year in this place, prepared by these people.  Sadly, I left more than a little concerned about it.  In fact, I had a hard time sleeping last night.

 

Don’t get me wrong, they were very nice and very understanding and very willing to work with us, but it is not going to be easy.

 

They assured us salads would probably be safe but because it is a self-serve salad bar with gluten items on it, she is going to have to get someone’s attention, explain to them that she has celiac, and ask them to get clean product out the back.  This someone will be one of the 80 to 90 college students who work in the cafeteria, many of whom they explained are exchange students who don’t speak English very well.  They even admitted the first couple of weeks would be tough.

 

Ok, so you need to be assertive to get a clean salad.  But she can’t eat salad every day of the week.  Sometimes she will need a hot meal.  That gets even more complicated. They occasionally have meals marked GF on their menus, but because of cross-contamination, they are not sure those meals would be safe enough for my daughter who has celiac.  The whole gluten free double standard again.

 

On the days when she thinks she wants a meal, she is supposed to text the head chef and let her know she is coming and they will make sure they have “something” safe for her.

 

May sound easy enough, but they seemed a little surprised by the expectation that she may actually want “real” food on occasion.

 

And the “real” food that they would have ready for her was yet to determined.

 

And the burden is totally on her to ask for a safe meal.

 

I know that sounds like a nice solution but I left with the feeling that this was their answer for now and not sure they would really execute on it.   And that she is going to have to be very forceful to get a safe meal.

 

They also wanted to know what meals she could prepare for herself in her triple dorm!  Where she can’t even have a toaster.

 

I know you are thinking they can’t do that especially in light of the new FDA ruling and the lawsuit against the college last year.  And you are right and if they don’t provide safe meals, we can sue them but my daughter will be long out of the dorms by the time that happens.

 

Thankfully, her college is only a short drive away and I can prepare meals for her, and deliver them, and she can just warm them up.  But she doesn’t want that!  She is 18 and moving out for the first time and she just wants some independence.  She is honestly pretty bummed out about it too.  I can’t blame her for feeling sad – she just wants to go to college and live in a dorm like everyone else and go to the dining hall like everyone else and to not get sick.

 

I think this may be one of the biggest hurdles we have faced yet in living gluten free – to totally surrender to an institution the feeding of my very sensitive gluten free child.

 

So, as I said early, I couldn’t sleep last night.  Think I will send another email now to the Chefs.  Here we go again.  Will have to let you know how this one goes. 

 


Back to School Gluten Free

August 14, 2014

Here are some suggestions to hopefully help with the transition to school.

  • Notifying School Authorities

The first step is to notify the school about your child’s diet.  At the beginning of each school year, send out a letter to the school nurse, the receptionist in the front office, the Head of the School and the teachers.   Also request a copy be placed in the substitute teacher file. It is often the other parents who bring in snacks so email a copy to all of the parents in your child's class. 

I first wrote this back to school letter for my daughter when she was in fourth grade.  Back then; no one knew what “gluten” was.  Here I am eight years later revising it for her college dorm chef.    Feel free to copy the letter, post it in a word document and revise as needed for your situation.  I hope it helps!

Follow this link to a sample SAMPLE LETTER TO TEACHER AND PARENTS.

In addition to notifying everyone, be sure to:

  • Provide a Classroom Stash of GF Snacks. 

Provide the teacher with an assortment of gluten free snacks for those unexpected situations that will come up.  I have found it easiest to put everything in a gallon zip lock bag that is clearly labeled with your child’s name and “Gluten Free Snacks.”  Provide snacks that are durable to withstand whatever may come their way in the classroom. You also want to provide some healthy snacks that can be eaten in case of an emergency.

  • Provide a container of kitchen wipes. 

I also provide a container of kitchen wipes so that desks can be wiped down after other students eat gluten treats.

  • Gluten Free School Lunches. 

If you are lucky, your school may provide some gluten free options for your child. If your kids go to public school, look into filing for a 504 plan.  My kids went to private school and, in all honesty, the school has been terrible about providing any kind of special food for my kids.  So they take their lunch everyday. 

  • When planning for school lunches.

Buy a Fun and Different Lunchbox.  Buy your child a fun lunchbox that is not like everyone else’s and clearly label it with your child’s name. One year we had the standard issue Target lunchbox that several students had. One day I had to bring an emergency lunch to school because someone else had grabbed her lunchbox by mistake. 

Pack More Food than your Child Needs. Even though most schools do not permit it, all kids trade food. Additionally, you never know when a situation could arise where your GF child needs extra food. A spontaneous invite after school for a play date is okay because she will have extra food left over from lunch for snack. Lastly, it is good to have extra food in the event of an emergency. I feel better knowing my daughter has a little extra food.

Keep Lunches Fresh.  Our lunch ingredients are broken down into six main categories: main entrée, fruit, vegetable, something cold, snack item, and dessert. Sticking to these makes it easier for me (I don't have to think too much before my coffee kicks in) and for my daughter to make her lunch in the morning. She can put in whatever she wants, as long as there is one thing from each category. 

Here are some ideas for Gluten Free Lunches!

Finally, if you want an extra-special treat for after school or for in the lunch box, try these Chex Chocolate Bites!  My kids love them. 

How do you manage school gluten free?

 


S’MAC

 

 S'MAC New York City

 

We liked S'MAC so much that we ate here twice. Actually my girls would have been happy eating her every day.  I am fairly certain we will be “regulars” if they ever decide to expand to Seattle. 

 

Gluten Free Macaroni and Cheese anyway you like it!  What more can I say?  It was simply delicious. 

 

S'MAC New York City

 

I was a little leery because I am also dairy-challenged so macaroni and cheese is not a normal part of my diet.  I tried the dairy free macaroni and loved it!  It was pretty tasty for a vegan mac. 

 

S'MAC New York City

 

The macaroni comes in several sizes  - we had the nosh, which is the smallest size, and we were more than full.  You can have it straight up with cheese, which is what my girls had.  Or you can get creative and add an assortment of other toppings from rosemary to hamburger.  All of the breadcrumbs are made from gluten free cornflakes so don’t forget to add those. 

 

S'MAC New York City

 

We were there on a Saturday night on our way to a show and the place was packed with a long line waiting for seating. If you go down two doors, you can get the carryout and take it to a park to eat.  Or you can carry it over to Tu-Lu’s, only a few blocks away, and then get some Tu-Lu’s for dessert.

 

More about S’MAC

 


Bistango

 

 Bistango New York City Gluten Free Restaurant

 

Bistango is gluten free heaven.  Located in midtown, it offers an intimate and charming classic Italian atmosphere. 

 

More than the atmosphere, the food blew us away.  First the gluten free bread is perfect – crunchy crust with a moist inside.  No one would have known it was gluten free.

 

Bistango New York City Gluten Free Restaurant

 

  The bread is good but the pasta is exceptional. 

 

Bistango New York City Gluten Free Restaurant

 

My gluten free teen almost cried when they served the homemade gluten free tortellini with roasted butternut squash, sweet potato, and sage cream with brown butter.  She must have asked me three times if it was really gluten free. I even double-checked with the server.  She swooned over the pasta and was mumbling how she has not had tortellini in eight years. 

 

My other daughter had the GF spinach ravioli and declared it the best ever. 

 

Since I also cannot have dairy, I assumed the ravioli would be out of the question for me.  I was surprised to find out they have a gluten and dairy free ravioli made with eggplant.  Oh my goodness!  For once I felt like I was not sacrificing because of my dietary restrictions.  I can’t even express the happiness this meal brought to us. 

 

Bistango New York City Gluten Free Restaurant

 

I was way too full by the time they presented the dessert menu with a wide selection of homemade gluten free desserts.   The girls split a cheesecake with an almond crust. 

 

If you visit New York, it would be a shame to miss this truly excellent restaurant.  I really can’t wait to return myself.

 

More about Bistango

 


 

 

We also ate at Pappardella, and Bloom's Deli.  You can find out more about these restaurants by clicking on their individual pages. 

 

All of the GF Places we did not Get to Try - the list of places we did not get to try is much longer than the list of places we did!  Click on the pages and leave comments if you have visited any of them. 

 

Don’t worry New York, we will be back soon!

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Crumbs Gluten Free

 

 Crumbs_Gluten_Free_Bakery

 

Of the three bakeries we sampled, the girls voted Crumbs Gluten Free Bakery as the best Gluten Free Cupcake in NYC,

 

Crumbs Gluten Free Bakery is a few feet away from the main part of NYU.  On a nice day, you can grab a cupcake and head over to Washington Square Park

 

Even though Crumbs offered brownies, loaf bread and a few other treats, it is predominately a gluten free cupcake bakery.  

 

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I don’t think I have ever seen so many gluten free cupcakes in one place. 

 

Crumbs_Gluten_Free_Bakery

 

The cupcakes stand so tall that you actually can’t open your mouth wide enough to get it all in!

 

While the girls voted Crumbs No. 1 in NYC, I had the dairy free brownie cupcake, and the cupcake part of mine was a little “crumbly” and dry.  I also thought it had a little too much frosting. It is about half cupcake and half frosting. 

 

Crumbs_Gluten_Free_Bakery

 

 

 

Jennifer’s Way Bakery

 

 Jennifer's_Way_Bakery

 

This is the bakery that I was most excited to visit on our trip to New York.  It was founded by Jennifer Esposito and she has done a great job of promoting awareness of Celiac Disease and taking something in her life that was hard and turning it into a positive.  

 

Sadly, this bakery disappointed me. While it is a good start for Jennifer, I am hesitant to send tourists here who are looking for a place to rest a bit and enjoy their gluten free treats.

 

We visited Jennifer’s Way Bakery in the mid-morning.  From the photos online, I thought it would be a large enough space for us to get a cup of coffee and enjoy a breakfast pastry. 

 

Jennifer is doing a great job with the recipes and the baking, as everything we sampled was moist and flavorful. 

 

Jennifer's_Way_Bakery

 

Unfortunately, the selection of baked goods was pretty limited.  

 

Jennifer's_Way_Bakery

 

While the bakery has great character, I was actually surprised by how tiny the bakery is.  They do have a small table, but this is more of a walk-up and carryout bakery than a sit down bakery.

 

Jennifer's_Way_Bakery 

The bagels were some of the best I have tried to date, but we were disappointed when they told us they could not toast them. 

 

Even more surprising, the bakery is lacking in a few essentials, such as water.  They did not have anything to drink.  No coffee or tea, which I tried to understand.  Although how hard is it to heat some water and have a few tea bags?  So we asked for cups of water to drink and they did not even have enough paper cups for water!  We had to share a glass. 

 

 More on Jennifer's Way Bakery

 

We actually ate more than just cupcakes and donuts on this trip.  Check back next week as we dig into some of our favorite places to eat dinner in NYC. 

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I have made lasagna using my non-dairy cheese spread.  It makes a delicious lasagna, but adding another step onto an already time consuming recipe can be daunting. 

I have also tried using a little mayonnaise with some Daiya Shreds and that actually does not make a bad lasagna.  It can be a little flat and doesn’t have the creaminess of traditional lasagna, but works in a pinch.  

When I received a sample of Mori-Nu Silken Tofu, I knew it would be the perfect ingredient in non-dairy lasagna.  By the way, I call this lasagna non-dairy because it has GF sausage in it.  You can easily make this recipe vegetarian by leaving out the meat.

Mori-Nu Silken tofu is processed in a dedicated gluten-free facility, and is certified gluten free by the Gluten Free Certification Organization. The new logo with this certification will be on the packages soon. 

In addition to being dairy free, tofu is a low-fat, zero-cholesterol source of protein.  I received a sample of Mori-Nu tofu but all opinions in this post, and the recipe, are mine.

 

Non-Dairy Gluten Free Lasagna

 

Dairy Free Gluten Free Lasagna

 

Ingredients

 

  • 1 box Tinkyada gluten free lasagna noodles
  • 2 Tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 pound GF sausage
  • 2 cups kale, de-stemmed and chopped (optional)
  • 1 28 ounce can crushed tomatoes in tomato puree
  • 1 6 ounce can tomato paste
  • 1 Tablespoon dried parsley
  • 1 Tablespoon basil leaves
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • 24 ounces Morinaga Silken Tofu - Firm, crumbled
  • 3 1/2 cups Daiya Mozzarella Style Shreds*
  • 1 egg, lightly beaten
  • 1 Tablespoon dried oregano
  • 2 Tablespoons GF nutritional yeast (optional)

 

Preparation

 

1.  Fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.  Rinse with cold water and sprinkle with some olive oil to keep them from sticking. Set aside.

2.  While the noodles are soaking, heat the olive oil in a large skillet.  Add the onion and cook for 5 minutes over medium-low heat.  Add the garlic and cook for 1 more minute.

3.  Add the sausage and cook until it is no longer pink (8 to 10 minutes).  If you are going to use the Kale, add it about 5 minutes into cooking the sausage. 

4.  Add the tomatoes, tomato paste, parsley, basil, 1 1/2 teaspoon salt and 1/2 teaspoon pepper.  Simmer uncovered over medium low heat for 15 to 20 minutes.

5.  Preheat the oven to 375 degrees F.

6.  Drain tofu and crumble with a fork.  In a medium bowl, combine the tofu, 3 cups Daiya Mozzarella Style Shreds, egg, 1 Tablespoon dried oregano, 2 Tablespoons GF nutritional yeast (optional), 1/2 teaspoon salt and 1/4 teaspoon pepper.

*You can use more or less Daiya Shreds depending on how much you like it.  I am not that crazy about it, so I actually go a little lighter and only use 2 cups in my lasagna.  But if you like the taste and texture of the Daiya Shreds, you will get more “cheesy” traditional lasagna if you use 3 cups.  The nutritional yeast is also optional.  It will give you a cheesier flavor but if you don’t want to buy a lot of special ingredients, it is okay to skip it. 

7.  Ladle 1/3 of the tomato sauce into a 9 x 12 inch rectangular baking dish, spreading the sauce over the bottom of the dish. 

8.  Next add the layers as follows:

  • Half the pasta (if it is sticking add some olive oil to loosen)
  • Half the tofu mixture,
  • One third the sauce,
  • Rest of the pasta,
  • Rest of the tofu mixture,
  • Rest of the sauce. 

9.  Sprinkle with ½ cup Daiya Mozzarella Style Shreds.

10.  Bake for 45 minutes at 375 degrees F, until the sauce is bubbling.

 

Dairy Free Gluten Free Lasagna

 

 

PRINTABLE VERSION

About Morinaga Nutritional Foods

 

In 1985, Morinaga Nutritional Foods Inc. began marketing aseptically packaged tofu in the United States under the Mori-Nu brand name. Morinaga helped to develop a revolutionary new packaging process that seals in all the wholesome nutrition of tofu in an airtight, shelf-stable package. This aseptic packaging protects the contents from the harmful effects of light, air, and microorganisms without preservatives or irradiation.  The Institute of Food Technologists voted Morinaga’s packaging "the #1 food science innovation of the last 50 years" because it increases nutrient retention and flavor while ensuring food safety. 


 

 

Tu-Lu's Gluten Free Bakery

 

Located in East Village, there is not one particular treat that we like the most.  Tu-Lu’s is just an overall good gluten free bakery and we loved everything that we sampled.  

 

Tu-Lu's Gluten Free Bakery

 

While Babycakes has the donut market and the “healthier” cupcake market, I personally think Tu-Lu’s cupcakes are better.  They also carry dairy free and vegan cupcakes on Fridays and Saturdays. 

 

tu-lus_gluten_free_bakery.jpg

The Snickerdoodle cookie was so soft and sugary; The perfect blend of gluten free ingredients..  

Looking for a savory meal, Tu-Lu’s also serves Panini’s.

 

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The wait staff was pretty indifferent about serving us, but the bakery does have a small area for sitting and enjoying your snack.

 

Tu-Lu's Gluten Free Bakery

 

 

If you have visited Tu-Lu’s Gluten Free Bakery, let us know what you think!

 


Babycakes New York City

April 24, 2014

 

The point of the trip was to visit NYU.  My daughter is a senior and trying to decide where to go to college.  She has narrowed it down to NYU and University of Washington – what a spread!  While NYU is an amazing college, I am secretly pulling for Univ. of Washington. 

 

In addition to visiting NYU, we spent a lot of time hanging out in Soho and shopping (I was with two teenage girls).  My youngest daughter got her first pair of Doc Martens.

 

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We strolled through the art galleries in Chelsea and walked along the High Line – a park built on an elevated freight line.   We visited the 9/11 Memorial.   (Avoid the lines by getting your ticket on-line before you go).

 

We spent a day at the Metropolitan Museum of Art. I am so glad that my girls have inherited my love of art and are content to wander through art museums with me. I could have spent a lot more time there.  We also wanted to get to The Frick but ran out of time (it was because of all of the shopping and the fact that my daughter’s feet hurt from wearing the new Doc Martens).

 

Of course, we took in a couple of Broadway shows.  We go to New York pretty regularly so we have seen most of the long-running headliners.  This trip, we decided to see Matilda since this was one of our favorite movies when my kids were younger.  Unfortunately, it was disappointing for us.  The musical is designed for very young kids.  Your family may enjoy it if your kids are in the early elementary range, but my girls thought it was boring.   The sound was really bad as well so it was hard to understand what they were saying.  My oldest daughter did not realize they were talking in British accents until we pointed it out to her after the show.  She just thought they were talking funny.

 

On the other end of the spectrum, we saw James Franco and Chris O’Dowd in Of Mice and Men.  It is a pretty heavy play, but we are true Steinbeck fans so we all loved it.  The playwriting was true to the book and very moving.  I looked over at the end and both of my girls had tears in their eyes.  They dried quickly afterwards when they met James Franco outside the Stage Door.  Don’t worry - my youngest teen does not have an Instagram account!

 

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In addition to all of that, we ate a ton of delicious gluten free food.

 

Can you believe that New York has six gluten free bakeries (with seven locations)?  We really wanted to visit all of them but we were so full by the end of the week we just couldn’t do it. 

 

Babycakes NYC

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After sampling four of the six, the girls decided that Babycakes is still their favorite.  Babycakes has a great selection of gluten free treats, but really, it is all about the donuts. 

 

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I don’t know how they make such good gluten free and vegan donuts.  These were “melt in your mouth so full of flavor I couldn’t believe they were gluten free ” donuts.   I would never stop eating donuts if there was a Babycakes in Seattle!  We also sampled the banana bread, which was really just perfect and very hardy.  It held up all the way on our trip back to Seattle without getting dry or crumbly.

 

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The cupcakes have a distinct “Babycakes” flavor.  I think it is because they use bean flour.  And since the icing does melt pretty quickly, it’s best to eat them right away.  They are great cupcakes, but the girls like the cupcakes from Crumbs better. 

 

By the way, Babycakes is now 100% gluten free. In the past, they used spelt in some of their cupcakes.  Babycakes NYC stopped using spelt in Spring of 2013 and thoroughly cleaned all of their equipment.  In addition to being gluten free, BabyCakes offers goodies that are free of dairy, casein and eggs. 

Babycakes will also pour you a hot cup of tea, in addition, to other beverages.  There is a tiny bit of room to sit inside, but if it is a nice day you can sit out front and enjoy your treats and beverages while watching the diverse life of the neighborhood. 

 

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It should be noted that Babycakes is in what I would call an eclectic neighborhood.  I can appreciate the diversity in the neighborhood and we have never felt unsafe, but this is not 5th Avenue.   While you are there, pop around the corner and take in the Tenement Museum.  

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We like Babycakes so much that we went back on our way to the airport for some snacks for the airplane.   If you have visited Babycakes, follow this link and let us know what you think! 

 

Come back tomorrow for our review of Tu-Lu's Gluten Free Bakery.

 

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