Grab the Gold | Triumph Dining

grabthegoldI grabbed the gold on the way to work today. Really! Grab the Gold is a balanced protein snack bar that came in one of my monthly deliveries from Cuisine Cube. I always have a bar or two stashed in my work bag in case I’m hungry and not around gluten free options.

This bar is more the size and shape of a hockey puck, maybe slightly smaller. It’s round like a hockey puck. The flavor of my bar was chocolate peanut butter and had whole chocolate chips and whole oats in it. It was moist but with chunks so it wasn’t pasty like protein bars can be. The size was perfect. I didn’t feel overly full after eating the whole thing but it filled my need for breakfast. The chocolate chips made it a bit sweet but not too much for first thing in the morning. Click to continue reading »

Stack’d | Triumph Dining

StackdTo me, pancakes are the ultimate comfort food; you can make them sweet or savory, they aren’t complicated to cook, and they’re absolutely delicious. However, finding a recipe for a non-grainy, good tasting, gluten-free pancakes isn’t easy at all. Too often, the wrong kind of gluten-free flour or sweeteners can make the end product anything but comforting. Given this, I was elated to come across Jessica Kahn’s book Stack’d The Gluten-Free Protein Pancake Cookbook.

Out of the three recipes I have tried so far, they have all been really tasty, but the really great part is that they are packed with protein so you feel fuller longer and they have a great texture to them. Jessica’s recipe’s call for gluten-free rolled oats. I used Bob’s Red Mill, which are blended down to make perfect pancakes. The blending of the ingredients also whips air into the batter, which makes for a lighter and fluffier pancake. Click to continue reading »

Jennifer’s Way | Triumph Dining

Screen Shot 2014-07-15 at 4.24.51 PM.jpegToo many times when gluten-free is mentioned on television it’s made fun of and called a fad. Last month, in a slightly more serious interview than he is known for, Jon Stewart of The Daily Show interviewed actress and gluten-free baker Jennifer Espositio about her new book and bakery “Jennifer’s Way”. In addition to hosting the show, Jon contributed to the conversation as a father of a child with celiac disease.

In the segment, Jennifer speaks about how hard it was to get a proper diagnosis, or even to get people to believe she had a disease. Both also discussed the symptoms, both physical and emotional, associated with celiac disease and how it is very different than gluten sensitivity or fad dieting. Click to continue reading »

Is Your Child Likely to Develop Celiac Disease? | Triumph Dining

mother daughter photoResearch relating to what may cause children to develop celiac disease are of more interest to me these days. I have a 7-month-old daughter and I’m celiac myself. Will my daughter inherit my disease and which factors make it more likely?

A new study, funded by the National Institutes of Health (NIH), finds that more than one quarter of children with two copies of a high-risk gene variant develop celiac disease autoimmunity (CDA) by the age of 5. CDA is a precursor to celiac disease. Nearly 90 percent of people celiac disease will have at least one copy of this high-risk gene.

The study looked at 6,403 newborns with either of two high-risk gene groups, HLA-DR3-DQ2 or HLA-DR4-DQ8. These are vital for immune system function and processing gluten. Over five years, 291 of the children wound up with celiac disease, and 786 developed CDA. About 90 percent of celiac disease patients have the HLA-DR3-DQ2 variant.

The researchers found that children with two copies of HLA-DR3-DQ2 had the greatest chance of developing the disease. Of them, 26 percent developed CDA and 12 percent developed celiac disease by age 5. In those with one copy of HLA-DR3-DQ2, the risks of CDA and celiac disease by age 5 were 11 percent and 3 percent, respectively. Click to continue reading »

Zema’s Foccacia | Triumph Dining

rosemary-450x767Do you participate in the Meatless Monday trend? It’s a goal in our house although it’s not always accomplished on Mondays. No matter the day, I try to plan at least one or two meatless dinners during the week.

This week’s meal was created around a rosemary-millet focaccia mix made by Zema’s Madhouse Foods. We made a tomato pesto focaccia, vegetarian potato leek soup and a green tossed salad.

The mix came in my monthly Cuisine Cube and could be made into focaccia bread or a pizza crust. We opted to top ours with some homemade pesto, sliced tomatoes and a little shredded cheese. The mix required adding egg whites (or egg replacer), water, maple syrup or agave nectar and vinegar. The directions said to mix everything together then layout on a parchment paper covered cookie sheet before adding the toppings. I didn’t have any parchment but the foil I used worked fine.

The focaccia bread turned out thin, browned on the edges and tasty. The whole thing took about 10 minutes to prep and 40-50 minutes to bake so I put it in the oven then made the soup. Click to continue reading »

It’s Berry Season | Triumph Dining

main Markus Mainka shutterstock_90796280This past week alone I was able to pick my own blueberries, cherries, raspberries, gooseberries and currents many in a variety of colors or types. There’s a sense of accomplishment in filling that picking bucket. I often enjoy the picking so much though, that I get home and think: ‘Now what do I do with all these berries?’

The obvious choice is sharing with friends and family so that is easily done. I also wash and freeze some for the winter for a splash of color or the taste of summer on a cold cold day. It’s nice, too, to have frozen fruit on hand for smoothies.

Here are some additional ideas and recipes to use up those fresh berries that you picked or bought from the farmer’s market or store. Please share your ideas if you have others that didn’t make this list.

• Fresh berries with ice cream, whipped cream or yogurt

• Fresh berries with granola, cold cereal or oatmeal

• Make your own jam

• Berry sauce to use as a topping for desserts, pancakes, French toast of crepes

• Berry muffins

• Berry parfait with layers of yogurt, gluten-free granola and berries

• Fruit crisp (made with any fruit on hand)

• Popsicles or smoothies

• Summer salads

• Berry-infused water or lemonade

• Muddled berry wine spritzer or cocktail Click to continue reading »

Flour Buds Cornbread | Triumph Dining Product Review

There are items in my monthly Cuisine Cube that immediately excite me and ones that I plan to try later. In the case of Flour Buds Bakery Cornbread I didn’t know what I’d eat it with so I added an extra layer of plastic wrap and tossed it in the freezer.

I pulled it out of the freezer this week to eat alongside a steak salad with dinner. I took it straight from the freezer and popped it into the toaster oven with low expectations.

I expected something dry and crumbly especially after taking it out of the freezer. Boy was I wrong. That thing was delicious! It was moist, fluffy and slightly sweet, the way I prefer my corn bread. I sliced it and ate some with butter and some without because it didn’t actually NEED it. I offered to share but was happy when I didn’t have to.

I’ve tried a lot of gluten-free corn bread and this was by far the best. These professional bakers have great skills, which is evidenced in their lighter, smoother product that didn’t have any bad aftertaste like some. The 6 oz. size of the cornbread was large enough for two people. It was bigger than a standard muffin but not as large as a mini loaf.

Flour Buds is a New York-based allergy-free and gluten-free bakery with an emphasis on natural and organic. They pride themselves in offering a wide variety of high-quality healthy items, baked fresh daily.

The founder, Pam Goldberg, is a graduate of The Natural Gourmet Institute for Health and Culinary Arts and she eats gluten free. You can order this cornbread and other Flour Buds items from the Cuisine Cube website. Enjoy!

Thumbs Cookies | Triumph Dining Product Review

ab3097291fc0f073d9e32d669a594c87I got a cute little box of these tiny round cookies called Thumbs in my Cuisine Cube this month. If you see them somewhere run away. These melt-in-your-mouth buttery buttons are too addicting! You can’t eat only a few. Good thing the box was small because it was gone in a flash!

The cookies are about the size of your thumb print and lightly dusted with cinnamon and sugar. They are not soft but they aren’t crisp and brittle either. Think of a tiny butter or sugar cookie. Click to continue reading »

Chambelland Boulangerie Take 2 | Triumph Dining

There were a few inadvertent errors in our blog post about Chambelland Boulangerie  the gluten-free bakery in Paris.

First and foremost is that Chambelland Boulangerie does not work with rye flour, only gluten-free flours that they get from their own mill, Moulin Chambelland. They are also the only ones who work with this flour.

Lastly, Chambelland Boulangerie is lead by both Nathaniel Doboin and Thomas Teffri-Chambelland.

Please stop by the bakery the next time you are in Paris. It is located at 1 rue Marche PopincourtParisFrance.

Neat | Triumph Dining Product Review

neat-italian-mix__13897.1405355072.220.290When I was in high school I went vegan for a time. I only made it about four months before the delightful smell of buffalo wings reached my nostrils and I ended up caving. Luckily, in that time, I had learned about organic and free-range meat choices and never had to go back to the awful fake meat products (or “feat” as I called them) which were the only things available at the time.

Recently I came about the Neat meat replacement mixes because they weren’t made out of tempeh and tofu. Instead, these mixes are made from pecans, garbanzo beans, gluten-free oats and cornmeal, and spices. I had seen quite a few raves on Amazon and couldn’t believe that something people liked so much could be 100% vegan, gluten-free, soy-free, and not contain any GMOs.

There are four flavors of Neat: Original, Mexican, Italian and Breakfast. Original is to be used as a replacement for ground beef in burgers, chili, and Sloppy Joe’s. Mexican is to be used as a replacement in tacos, nachos and enchiladas. Italian can be used in pasta and meatballs while breakfast is a replacement for sausage in dishes like sandwiches and quiches. Click to continue reading »