Vigilant Eats’ Superfood Cereal | Triumph Dining Product Review

Whether you’re going camping, on a road trip, or are just at work, make sure to have a few containers of Vigilant Eats’ Superfood Cereal on hand because you really can’t beat the convenience or taste. These gluten-free cereals have powdered hemp milk inside so you just have to add water or milk (cold or hot) and then stir with the folded up spoon that is included in each cup.

There are four Superfood Cereal flavors: Goji Cacao, Coconut Maple Vanilla, Espresso Maca Mulberry and Maca Double Chocolate. All are made with gluten-free oats yet lack soy, dairy, additives, preservatives and refined sugars. They are all also Kosher and organic.

The best part about these cereals is that they are ready in about a minute (unless you’re adding in the time to heat up your water/milk) and are packed with nutritious, low-glycemic and antioxidant heavy ingredients so you stay fuller longer and have a massive amount of energy.

It really makes up for the lack of “stick to your ribs” breakfasts that exist in the gluten-free diet world, especially when mixed with almond milk.

Superfood Cereals are made in a dedicated, gluten-free facility by Vigilant Eats, which was started by Doug Siegel. Siegel had created a cereal mix called “Doug’s Daily Dose” that included organic oats, goji berries, cacao nibs, cinnamon, and natural sweeteners that his friends liked so much, they convinced Doug to share it with the world.

Advocating not only his cereal but also “food justice”, Doug started Vigilant Eats which supports organizations like the Farm to Consumer Defense Fund a national organization that “protects ad defends the legal rights of consumers to buy directly from farms.” The cereals can be bought from the Vigilant Eats website or on amazon.com

Top 10 Colleges for the Gluten-Free Part 2 | Triumph Dining

homephoto1As we noted in our previous post on this topic, living a gluten-free life is not an easy task. Living on campus can mean limited options and extra chances of being “glutened” by a dining hall staff who may or may not be trained in how to handle gluten allergies. Here is the second part of Udi’s list of The Top 10 Gluten Free Accommodating Colleges. Click to continue reading »

Top 10 Colleges for the Gluten-Free Part 1| Triumph Dining

uconnLiving a gluten-free life is not an easy task. Celiac disease can be diagnosed at a younger age than ever before and while that may mean less symptoms over a lifetime, it also means more planning.

When children live in a mother and/or father’s household, they can be looked after and proper food can be bought for them. But when they go off to college, parents have to trust that their children are making smart food choices. Living on campus can mean limited options and extra chances of being “glutened” by a dining hall staff who may or may not be trained in how to handle gluten allergies. Click to continue reading »

Zucchini Soup | Triumph Dining

2009_01_22-zucchiniWhile my garden is growing and while it’s still farmer’s market season in the Midwest I like to  keep our food as seasonal as possible. Just as I picked all types of berries a few weeks ago, now my zucchini and yellow squash plants are really producing. We’ve published quite a few zucchini recipes on this blog. Be sure to check out this easy summer salad and zucchini bread, too.

I love zucchini brushed with olive oil and grilled. It’s easy, simple, fast and tastes great. But when I’m in the mood for something a little different there’s a cold zucchini soup I turn to. It tastes like summer and since it’s served cold, it’s a nice dinner option for a hot day. I serve it with tortilla chips and my kids tend to treat it as more of a dip than a soup.

It’s easy to make so feel free to play around with seasonings. It’s good with basil or dill. There are also recipes that add curry, cilantro or cayenne. You can cut down on the calories by using low fat cream cheese or sour cream. Cutting back on the amount of those makes for a less creamy soup but still tastes great and also saves on the calories. Feel free to make it your own.

Ingredients:

- 4 medium zucchini (I used a huge one from my garden and also threw in a small yellow squash)

- 1 onion

- Chicken broth or vegetable stock

- 16 oz. cream cheese

- 8 oz. sour cream

Directions:

1) Chop the zucchini and onion into large chunks and place into a pot. Pour in enough chicken

broth to cover. Cook down until zucchini and onion is soft.

2) Blend all ingredients together with a food processor, blender or immersion blender.

3) Let cool a bit and blend then blend in cream cheese and sour cream.

4) Chill until cold and serve with corn chips and your favorite garnish.

Happy summer! Enjoy.

The Piping Gourmets | Triumph Dining Review

gluten_free_whoopie_pies_from_The_Piping_GourmetThere are times when I’d like dessert but there’s nothing gluten-free for me to eat. While fruit is probably the healthiest option sometimes you really just need something chocolate! Save the fruit for breakfast and stock your freezer with gluten-free Whoopie Pies instead.

According to The Piping Gourmets website, a Whoopie Pie is a classic American dessert from the Northeast made with two small round cake-like cookies with frosting in the center. Gluten free Whoopie Pies by The Piping Gourmets are the perfect individually wrapped dessert to keep in your freezer for when you or other gluten free friends or family need to indulge. Take one out of the freezer for a few minutes, let it thaw and have a great dessert for one or take out a whole box and share. The cake part is soft and moist and the frosting is smooth and creamy. Click to continue reading »

Gluten-Free Food Allergy Fest in Portland and Indianapolis | Triumph Dining

Living Without’s Gluten-Free Food & Allergy Fest is coming up in Portland, OR and Indianapolis, IN. Are you going? These are really amazing events with the latest and greatest gluten-free products and information. Check it out!Portland Flyer JPGIndy Flyer

Gina’s Pizza, Newport Beach | Triumph Dining

5ff1b1f9e4cc28f28cb6ccc7b9ca100dWe’ve just returned from a long weekend down south, Southern California that is.

While there we stumbled upon this pizza shop in a strip mall. This being Newport Beach in August, prime vacation season, we were happy to find a good restaurant off the beaten path.

Of course the eaters in our group had varied dining requirements. Luckily they offer a gluten-free pizza crust for those who prefer their pizza that way but are not hugely afraid of cross-contamination.

If you need higher-end pizza, head for Mario Batali’s Pizzaria Mozza just down the Pacific Coast Highway.

Boltwood | Triumph Dining Review

Boltwood-600x301‘Locally sourced, adventurous and approachable’ – Those are words describing what the Boltwood restaurant aims to deliver. This new farm-to-table eating establishment recently opened at 804 Davis St. in the Chicago suburb of Evanston, in a spot long occupied by local favorite Lulu’s.

Boltwood is co-owned by John Kim and Evanston native Chef Brian Huston. Huston was the chef de cuisine of Publican, a Fulton Market beer and food establishment, Blackbird Restaurant, Spiaggia and Heaven on Seven. Kim is the owner of another successful Evanston establishment, Brothers K Coffeehouse. Click to continue reading »

Gluten Free in Hawaii | Triumph Dining

Hanalei Bonfire - Kauai, Hawaii

Image by Patrick Smith Photography

In Hawai’i there never used to be too many options for gluten-free eats besides rice, fish, vegetables, and SPAM. In the land of soy sauce and rice wine vinegar, you could never be too sure that the hibachi had been cleaned enough and the thought of a gluten-free menu at the saimin shop down the street was ludicrous. However, with the tourists came the food and gluten-free dining options are finally prominent around the islands.

As with everywhere, some restaurants are more accommodating than others. Some tell you how you can modify menu options to meet a basic gluten-free diet while others boast about their unique gluten-free offerings. Click to continue reading »

Sanctuary | Triumph Dining

photo-mainWe’re always happy exciting to learn about new gluten-free eateries opening in the Bay Area.

Berkeley is lucky to have a few great gluten-free cafes and restaurants and now it has Sanctuary, a vegan, gluten-free bistro which opened its doors August 1.

Owners of the bistro are Barry and Jennifer Hones Horton, who also run the vegan catering business, Local Love. Their goal with this new venture is to offer delicious, healthy options for meat eaters as well as vegans. Click to continue reading »