Gluten-Free on Top Chef Boston | Triumph Dining

top-chef-boston-chowdah.0_standard_800.0We’re liking the new season of Bravo’s Top Chef! One of the 12 contestants, one who is gluten-free himself, hopes that his healthy dishes will earn the judges’ praises and let him walk away with the top award.

The contestant, Gregory Gourdet, likes to experiment with spices and will be cooking mostly gluten-free and dairy-free dishes. This will be a refreshing change for Bravo since many reality TV cooking shows have ignored or downplayed these diet restrictions. Click to continue reading »

Spider Pizza | Triumph Dining

Halloween Spider PizzaThis Halloween I’m planning to ignore the candy and sweets. Yes, I’m sure I’ll probably end up nibbling some chocolate anyway but I’m not planning for it. Instead I am going to concentrate on savory festive foods instead.

Since Halloween is on a Friday I need options that aren’t too hard or time consuming to get on the table during the week. That’s why I’ve decided to make Spooky Spuds or Spider Pizza. Both require cheese, pizza toppings of choice and a little decorating skill.

Spooky Spuds are potato skins topped with shredded white cheese and decorated with cut outs from pepperoni, bell peppers, olives or anything else you can think of. Follow the directions below and make sure to allow time to bake the potatoes prior to decorating them.

The other option is Spider Pizza. This really isn’t different from any other pizza you’d make except for the decorations. I’ll use one of the Udi’s or Still Riding gluten-free, ready-made crusts I have in my freezer for the base but you could also make your own crust. Top with pasta sauce, shredded cheese and spiders cut out of pepperoni slices or formed with sliced black olives. Click to continue reading »

Pumpkin Seeds | Triumph Dining

pumpkin_seedsThere’s something satisfying and stress relieving about pulling out wads of seedy goop from your Halloween pumpkin. I like that squish between my fingers, but it’s probably not for everyone. Even if you don’t like the process of harvesting pumpkin seeds you should at least try eating them.

We recently published an article about health benefits of eating pumpkin but we didn’t want to fail to mention that there are health benefits in the seeds too. First we’ll talk about why they are good for you then we’ll show you how to make them at home.

• Heart healthy – a 1⁄4 cup of pumpkin seeds contain almost 1⁄2 of the recommended daily amount of magnesium

• Vitamin rich – pumpkin seeds are rich in zinc, vitamin E, vitamin K, vitamin B and fiber

• Plant-based Omega3 – pumpkin seeds and nuts are a great source of plant-based Omega3s

• Good cholesterol – pumpkin seeds contain phytosterols, compounds that have been shown to reduce levels of LDL cholesterol

• Kidney Stones – pumpkin seeds help prevent calcium oxalate kidney stone formation

• Inflammation – pumpkin seeds have been shown to help reduce inflammation

Click to continue reading »

Gluten-Free Harvest Pumpkin Spice Bars | Triumph Dining

pumpkin recipeThere’s something about turning the calendar page to October that gets us thinking about pumpkin. These pumpkin bars have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

Ingredients

1 box Betty Crocker Gluten Free yellow cake mix

1 can (15 oz) pumpkin (not pumpkin pie mix)
½ cup butter, softened
¼ cup water
2 teaspoons ground cinnamon
½ ground ginger
¼ teaspoon ground cloves
3 eggs
1 cup raisins, if desired

1 container Betty Crocker Rich & Creamy cream cheese frosting
¼ cup chopped walnuts, if desired

Directions
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.

2. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.

3. Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Pumpkin Soup Recipe | Triumph Dining

 

pumpkin-soupWhile fall naturally lends itself to baking, this savory is a good way to satisfy a seasonal pumpkin craving, too. Serve with salad for a light dinner.

Ingredients

·        3 tablespoons coconut oil, ghee, light olive oil, or any fat of choice

·        1 medium yellow onion, chopped

·        1 medium apple, cored and chopped ( I prefer a sweet-tart variety)

·        2 carrots, chopped

·        2 cups veggie or chicken broth

·        1½ cup pumpkin or winter squash puree (see note above for fresh squash)

·        2-3 sage leaves (whole)

·        ⅔ cup canned coconut milk

·        2 tablespoons maple syrup (amount depending on apple and pumpkin sweetness, do to taste)

·        2 teaspoons (or less) lime juice, to taste

·        Sea salt to taste Click to continue reading »

The Health Benefits of Pumpkin

pumpkin_in_patch

It’s pumpkin season again. In addition to decorating your doorstep for Halloween with them, did you know all the health benefits for you, your family and your pets?

Help for your eyesight – A cup of pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which can help your eyesight, particularly in dim light, according to the National Institutes of Health.

Great source of fiber – Pumpkin is a great source of fiber with three grams per one-cup serving and only 49 calories. A small amount added to your dog’s food can also help them with their own elimination (plus my dog loves it). Click to continue reading »

Superseedz | Triumph Dining Product Review

super-seedzOne of the best parts about carving Jack-O-Lanterns is the roasted pumpkin seeds that come with it. If you’re a pumpkin seed fan who doesn’t want to have to gut a pumpkin every time a craving pops up then the next best thing are SuperSeedz.

From spicy to sweet to naked, SuperSeedz come in eight different flavors; Really Naked, Sea Salt, Cinnamon and Sugar, Coco Joe, Tomato Italian, Curious Curry, Somewhat Spicy and Super Spicy. In the fall, these seeds could replace your normal snack of nuts and chips. They are a fantastic high protein, low carb snack. A fourth of a cup is a serving size and has 160 calories, Potassium, Protein, Magnesium, Zinc and Manganese. Click to continue reading »

100% Gluten Free in Washington

Here’s some exciting news for gluten-free craft beer lovers! Washington State’s first dedicated gluten-free brewery is coming to Seattle this November.

Three Seattle brewers are getting ready to open the brilliantly named Ghostfish Brewery. It will be the first of its kind in the entire state. The beers will be completely gluten-free “from start to finish” according to Yerger, one of the three brewmasters who was himself diagnosed with a gluten-intolerance in 2007.

“Some breweries are trying to pass off barley beers treated with enzymes as safe for celiacs, and we are not one of them,” says Yerger.

Ghostfish’s beers will be created using naturally gluten-free grains such as millet and buckwheat, and gluten-free dried yeasts. Their three flagship beers will be a pale, a stout and a Belgian-style witbier. As well as being able to buy their beer in grocery stores, specialty bottle shops and restaurants across Western Washington, there will be a taproom looking into the brewhouse and a kitchen serving 100% gluten-free food. AMAZING!!

Right in the heart of Seattle’s SoDo district will be home for the soon-to-be-opening Ghostfish Brewery.

To all the lucky gluten-free folks living in or near Seattle, get excited. This place is for you.
Good luck, guys!

http://ghostfishbrewing.com/

Wouldn’t it be great if a wheat-killing fungus turned the whole world gluten-free?

Wheat_harvestActually it wouldn’t be great at all. However, did you know that nine out of ten wheat crops around the globe are susceptible to a killer fungus that attacks wheat? It’s called the Puccinia rust fungus.

The fungus causes wheat, barley and rye stems, leaves and grains, causing them to rot and die just a few weeks after infection. Infections can lead up to 20% yield loss. The fungus regularly affects North America, Mexico and South America, and is a widespread seasonal disease in India.

Previous solutions to the problem relied on simple crossbreeding. Beginning in the 1940s, breeders began combining rust-sensitive commercial wheat with hardier rust-resistant strains. However, those solutions were only temporary as the rust always managed to find a way
around rust-resistant genes.

Scientists now use what they think is more effective method of thwarting rust. It’s wheat breeding, called pyramiding, in which multiple rust resistant genes are loaded onto a single wheat strain.

Not all of the wheat strains susceptible to rust will be affected in any given year. The possibility that large percentages of the world’s wheat crops could be destroyed by rust are very real, hence the intensity of the efforts to develop rust-resistant strains. However, if these efforts fail, or lose traction, look for non-wheat crops to fill the gap. That will mean large numbers of people going gluten-free for reasons having nothing to do with celiac disease or dietary fads.

Morning Sunshine Breakfast Cookie | Triumph Dining Product Review

original_singles__18568-1359921339-1280-1280-2Have you ever had a cookie for breakfast? What if it was a healthy cookie?

I really liked the Morning Sunshine Breakfast Cookie that came in my Cuisine Cube delivery. I’ve heard of breakfast cookies but usually assume that they aren’t gluten free.

The Apple Cinnamon Quinoa cookie is all natural, high in protein and has slow release carbs. It is gluten-free, dairy-free, nut-free and all ingredients are non-GMO.

This breakfast cookie is thick and hearty with a nice crunch on the outside while still being soft on the inside. That’s extra impressive considering that I failed to notice that the package said to store “in freezer or refrigerator, thaw before consuming” and instead left the cookie in my pantry for at least a week before trying it. Good thing they are all individually wrapped.

The texture was like a thick oatmeal cookie, hearty, soft and chewy all at the same time. This cookie does contain gluten-free rolled oats in addition to organic rice flour, tapioca flour and quinoa flour. It is sweetened with agave which I sometimes think gives things a strange flavor but I didn’t notice it at all in this cookie. The cookie was sweet but not too sweet for breakfast. I could taste the cinnamon and apple flavors but they weren’t overpowering.

Anyone who reads my posts knows that I’m all for convenient breakfast foods that I can grab and go.
This cookie will be making it into my rotation. You can order them in packs of three here. This fall apple flavor would pair perfectly with your favorite warm beverage.