PB and G's - PB and J gets a GF makeover

We've all heard of PB and J's, but, "What is a PB and G?" you might ask. Take a look at the new snack idea my stepson Connor and I came up with when looking for an alternative to super sugary jelly and glutenous bread...



What you need:

PB and G Snack
1 lightly salted rice cake
2 tbsp natural creamy peanut butter
1/2 c fresh red or green table grapes

Cal: 225
Total fat: 16g (3g saturated)
Sodium: 25mg
Total Carbs: 28g
Protein: 10g

VS.

PB and Jelly Sandwich
2 slices Wonder Bread Classic White Bread
2 tbsp Skippy Creamy Peanut Butter
2 tbsp Welch's Concord Grape Jelly

Cal: 430
Total fat: 18g
Sodium: 480mg
Total Carbs: 61g
Protein: 11g

NOTE: I am NOT a nutritionist, I'm just a parent who reads labels. I happen to know that oil and sugar should only be used in moderation, and things like nutrient-rich fresh whole fruit and whole grains are important in diets. I do not claim to have all the answers or to do things perfectly... at the end of the day I know what works for my family, but more on that later!

Most importantly, we had a lot more FUN making the PB and G!



Caitlyn, my step daughter, and I were inspired to make our own fun creations. Check out Caitlyn's pretzel and grape "light post":



I made "antennas" in response to being called the "alien stepmom":



Simple swaps can be more nutritious AND fun for you family! The best part is that these snack ideas can easily be made gluten-free... and lets be honest, what GF child is going to turn down food that they can play with for lunch?

My Love for Starbucks is Growing

While attending college and living in Midtown Manhattan I needed to find a job with flexible hours that offered attractive benefits. You know what they say about New York... there's a Starbucks on every corner! In fact, there were four in a two block radius from my Herald Square apartment building. Naturally it seemed like the logical place to work.

I attended an open house with my then-roommate Robbi, both hoping to land a position at one of the many stores in the area. When interviewing I remember being asked what I would bring to the position over the many other hopefuls in the lobby, to which I replied, "I'm passionate about food and I'm passionate about people." The interviewer then looked down at my brown cowboy boots under the table and said, "Well... you're definitely not a New Yorker."

Within a week I began working at a busy Starbucks location just outside a PATH station, generally starting work at 5 am. I struggled in the beginning with the lingo, the recipes, and the angry regular customers... oh, those customers... most of them were coming into the city from Jersey and I was the first person they spoke to after a crowded PATH ride. I put everything I had into that job, learning customers names and drinks... yes, even those crazy combinations. Quad-venti, 2 1/2 pump, soy, no foam, stirred, with whip mocha? Seriously?! (Actually I shouldn't really talk... my drink of choice is a grande, 1 pump, mocha)

I was blessed to have a store manager and coworkers who genuinely cared about each other and about making the job more than just serving coffee. We became friends with our customers and shared conversations about our lives and day to day experiences. When we began to interact with these "friends" of ours they quickly changed from being grumpy New Yorkers to real humans.

It has now been a few years since I've worked for Starbucks, and to be honest I really do miss it at times. From time to time I still like to enjoy a mocha for a bit of nostalgia. Yesterday I stopped to get a cup of coffee and could barely contain my excitement when I saw that Starbucks is now offering prepackaged Lucy's gluten-free cookies! The owner of the brand, Dr. Lucy, is a MD and a mother of a child with Celiac's... what better inspiration to start a business? Lucy, not that you'll ever read this, but if you're ever in NJ you're welcome to stop by for a cup of coffee... and a cookie!

Way to go, Starbucks! Thank you for offering a snack that my husband can enjoy with his coffee! I have a feeling that Bill and I will be spending a bit more time in your cafes now.

-B

Surprise Ingredients: Flourless Chocolate Cake - Part 2

The secret ingredient in my flourless chocolate cake is...

CHICKPEA!!!





I always think of the movie Nell when I hear the word chickpea. Anyone else ? :)

The cake is mostly made of ground chickpea, yet tastes deliciously fudgey with a slight nutty hint. I was ready to just serve the cake to my in-laws without commenting on the secret ingredient, but then Bill reminded me that sometimes beans can reek havoc on stomachs, especially in those who live GF. I cautiously told everyone, and boy were they hesitant! After a few minutes of silence Bill's father asked for another slice and said, "I'll be honest... I really didn't want to like that cake, but I did!"

Who knew you could make a CAKE made almost entirely out of BEANS? Even if you aren't a Celiac there's a huge benefit to replacing hard to digest wheat with other ingredients, such a beans, that have higher protein and fiber contents.

I'm beginning to wonder what other foods can be used for baking that we haven't thought to use yet. Ohhhh... the possibilities!

Surprise Ingredients: Flourless Chocolate Cake

Sometimes when baking gluten-free you have to get creative! It's impossible to perfectly replicate a baked good's normally wheat based texture using flours made from rice, tapioca, potato, etc.

Impossible, but you can come pretty darn close if you think against the grain! (Of wheat, that is!)

Yesterday, looking for new and challenging (in the sense that it go against everything I've ever learned as a baker) recipes, I came across one so unusual and yet enticing that I immediately decided I HAD to make it!

The final product: Decadent Flourless Chocolate Cake

Can you guess the secret main ingredient in the cake? I'll give you a hint, it wasn't ANY type of flour :)

-B

My life, in food

I grew up in Blaine, Minnesota, a suburb outside of the Twin Cities. (Bill frequently reminds me that many people do not actually know what the Twin Cities are... Minneapolis and St. Paul is the correct answer, not New York City and Chicago or L.A., although within 5 minutes of meeting me you could probably figure it out from the "o's" and the "you bet's!") Food has always been an important part of my life, in one form or the other. While my mother was never a fantastic cook (sorry, mom!) she always made an attempt to involve children in the kitchen. Whether it was peeling and slicing apples for one of her famous apple pies, or giving us baby food jars filled with cream and salt to shake and keep our hands busy during movies (to make, you guessed it, butter! This is Minnesota, after all!), I always had a hand in the kitchen.

After I graduated from high school I left "ketchup-is-too-spicy" Minnesota and moved to New York City, where one could order a hot sauce so powerful it had to be carried to the table in an eye dropper. At first it was a rude awakening... I didn't realize it wasn't normal to eat salads without any dressing, or to not put any toppings on baked potatoes... and wait, you mean there's more than three ways to prepare potatoes? My new friends thought I was absolutely nuts for eating the way that I did, but I was staunch in my eating habits. I liked things the way I liked them, and that was that. How Sally Albright of me.

If there is one thing that was more ingrained than my eating habits, it was the "Minnesota-nice" way of life. I was not raised to offend others or to be ungracious, even when offered food that I thought would be absolutely dreadful! As I spent more time in the city and expanded my group of friends, I slowly put myself in an increasing number of situations where I had no choice but to suck it up (literally at times!) and take a bite!

Some things I liked immediately, like asparagus and black beans, and am sad to have lived for so long without having tried them. Other things are still a work in progress... the only fish I've ever had was a tuna steak, which was tasty, however I can't bring myself to order it in a restaurant. My diet began to grow with variety, and my overall health improved. (Not hard to do when you replace meat and potatoes with chicken and beans, and ranch dressing for oil and balsamic vinegar...YUM!)

Over the years I spent in the city I met and married the love of my life, my dear Bill. We shared a love for similar types of food and wine, and began cooking and eating together as a way to bond. Bill is a fantastic cook, particularly with BBQ, and I knew how to make a baked good or two. (I even uncharacteristically told him he would fall in love with me after eating one of my cupcakes)

About six months into our relationship Bill was having terrible stomach pains after eating just about everything. Through knowledge of family medical history and speaking with doctors it was concluded that Bill suffers from Celiac's disease, a digestive condition triggered by gluten. We learned very quickly that everything in our "food-lives" was about to change. Bill could no longer eat wheat, barley, rye, oats, etc. or anything that might contain them as ingredients. We searched high and low for breads, pastas, cereals, etc. that did not taste like cardboard, and on more than one occasion felt like a cruel and unusual joke had been played on us. What an odd twist of fate for someone to go thirty five years without experiencing any pain or difficulty, and within months for their entire life to be altered!

Having been a bit of an experienced baker and knowing how important it was for my dearest to still enjoy food, I began to make anything and everything I could from scratch in hopes it would taste better than a lot of the prepackaged garbage we found and give more variety to his food choices. Since then I have made cakes, pastries, pastas, sauces, etc. completely gluten free for his enjoyment. I always joke with him that I really wasn't serious about food, or more importantly I didn't find joy in it, until I had a reason and a cause for it. While Celiac's may seem like a curse at times, I know it's brought the two of us closer together.

Cooking and baking (and candlestick making...) have changed the way I view food and interactions with friends and family. Knowing that I can do something that I love to bring others joy and happiness is truly satisfying to me. Because of this, I have been challenged by Bill to pursue this whole gluten free and allergy sensitive world of food more seriously. At the start of a new year (and goodness, a new decade!) it's only appropriate to set a goal for the year ahead... in my baking adventures I will chronicle my experience in hopes that it will inspire you to spend more time with your friends and family over food, and who knows, maybe you too will go from being a picky eater to a baking entrepreneur!

-B