Monthly Archives: August 2013

Ivy’s Garden Chinese Food | Triumph Dining Product Review

Sweet-n-Sour-ChickenChinese food is one of those things we don’t often blog about. This is due to a simple fact: we haven’t seen many gluten-free Chinese food offerings out there.

Just yesterday I read about Ivy’s Garden, a company that has three Chinese gluten-free offerings on the market thus far. Although we haven’t tried their products yet, this is worth sharing!

The San Jose, California-based company, founded and run by a husband and wife, makes Sweet & Sour Chicken, Lemon Chicken and Chicken Nuggets. The wife, Ivy Lau, calls herself a Chinese Supermom. Click to continue reading »

KIND Bars Offering New Flavors

kind_bar_darkchocolatechillialmondWe’re a big fan of KIND bars at Triumph Dining and we were very excited to try two of their new and delicious flavors.

Dark Chocolate Chili Almond and Maple Glazed Pecan & Sea Salt are the two newest varieties to be added to the Kind Nuts & Spices line of bars, which contain 5g of sugar or less and nothing artificial.

Dark Chocolate Chili Almond is a sweet and spicy blend of mixed nuts drizzled in chocolate with a trio of cascabel, ancho and habanero chilies

Maple Glazed Pecan & Sea Salt is a sweet and salty combination of pecans, almonds and peanuts covered in maple syrup with a touch of sea salt Click to continue reading »

Gluten-Removed Beer

While I never developed a taste for beer, and therefore have never craved a gluten-free beer, there are many hops lovers who need to stick to the gluten-free diet. One such imbiber is Joe Casey, a “brewmaster” at Widmer, who has been spending years testing beer recipes that he and his fellow gluten-intolerant wife could safely drink.

Being a bit of a beer connoisseur, Casey was tired of the “beers” brewed with gluten- free sorghum grains that are frequently substituted for barley, but leave beers with a bit of a sour after-taste. Casey decided to experiment with a new technique – rather than brewing with gluten-free grains, he would see if he and his wife could tolerate beer that was brewed traditionally with barley, but then remove the gluten from the beer. After getting the nod from his gluten-free wife and beer-loving boss, Casey is lobbying to get his gluten-removed brew on the market.

His greatest obstacle? Federal alcohol regulations. Much to the appreciation of celiac beer-drinkers and frustration of Craft Brew Company, they are barred from calling this “gluten-removed” beer “gluten-free” as it is misleading to consumers. Casey is seeking to sell his celiac-friendly beer to the gluten intolerant community. Unfortunately, based on scientific analysis, tiny traces of gluten have been detected in the beer.

What do you think? Is this beer gluten-free or gluten-removed?

Add Whoopie Pies to List of Delectable Gluten-Free Goodies!

533979_465523490184379_1655917906_nThere seems to be no better impetus towards delicious gluten-free baked goods than a mother’s effort towards normalcy for her child. That’s how Hannah Balliet developed her gluten-free whoopie pies that earned her a spot on Lifetime’s cooking competition, “Supermarket Stars.”

Balliet’s son was diagnosed with a disorder similar to Tourette syndrome, resulting in facial tics that were relieved by muscle relaxants prescribed by his doctors. Unfortunately, the medication left her young son very lethargic, hindering his ability to act like an average first-grader. Balliet then began experimenting with a gluten-free diet, both for her son’s disorder and her own symptoms of lupus. Fortunately, after just a few weeks, she, herself, was less achy, while her son’s facial tics completely disappeared, encouraging her and her son to stay on the gluten-free diet.

The only hiccup to their new diet was the lack of gluten-free goodie options that were close to their gluten-filled counterparts. All the products seemed too dense or crumbly, and her son was embarrassed to bring gluten-free products into his classmates for his birthday. Balliet then came up with the idea to experiment with a gluten-free treat that kids may not have tried before. Instead of trying to make a gluten-free cake, brownie, or cookie that kids would scrutinize as compared to the gluten-filled version, Balliet started experimenting with whoopie pie recipes because they are so unique, and many eight year-olds may not have tried them before. Click to continue reading »

Paleo Cooking from Elana’s Pantry | Triumph Dining Book Review

paleoElana Amsterdam is a friend to Triumph Dining. The longtime author and food blogger is best known for her commitment to the gluten-free lifestyle.

The gluten-free, grain-free, dairy-free recipes in this book are simple and for the most part, easy to make and delicious. They’re innovative without being weird. And they are family friendly. While there are a lot of Paleo cookbooks out there, this was an easy one to like because Elana is a proven resource. Readers don’t have to wonder about the quality of her recipes – she has a long, reliable track record.

The Triumph Dining testers really liked the Cauliflower Rice and Ice Cream. However, they’re still working their way through the more than 90 other recipes in the book. I’d be remiss if I didn’t mention the beautiful photography that accompanies some of the recipes.

There are chapters for Breakfast, Breads and Crackers, Vegetables, Entrees, Condiments, Pies, Ice Cream, Cookies and Beverages. This is a good book to pull out when you need to contribute something to a dinner party, picnic at the park, etc. Something this working mom of three appreciates is that it’s easy to substitute what you have in your pantry or freezer for common ingredients suggested in the recipes.

Friends with allergies, you will find lots of inspiration here!

We have an extra copy to give away. We’ll use the random number generator on August 10 to select a winner. Leave a comment for this blog post being sure to include your email address. We’ll need it to contact the winner.

Crispy Mushroom Chips Recipe

crispy mushroom chips





Crispy Mushroom Chips

Recipe and photo courtesy of Nomnompaleo

All summer long we see people dipping into crunchy, wheat-laden snacks poolside. We’ve finally found a healthy, crunchy snack that draws looks of envy from poolside parents and picnickers alike.

These oven-baked bursts of umami goodness are like potato chips on flavor steroids — and they’re easy to make. This recipe makes two snack-sized servings.

·         10 ounces (300 grams) king oyster mushrooms

·         2 tablespoons melted ghee

·         Kosher salt

·         Freshly ground pepper


Here’s what you do:

1.       Preheat the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.

2.       Cut the mushrooms in half lengthwise, and then use a mandoline to cut them into ⅛-inch slices.

3.       Arrange the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry, and leave some space between the slices.

4.       Brush melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.

5.       Bake for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.