Tuesday, July 22, 2014

GIVEAWAY: Make Your Own Veggie Noodles

It’s no secret that I’ve been wanting a spiralizer. I have been watching tons of other bloggers make noodles out of zucchini, carrots, and squash for months – wishing and wishing that I could make some veggie noodles too!

But here’s the thing. Parrish and I have a pretty small house. It’s cute. But small. So I have to really think hard before I bring in any additional kitchenware. I’m already in a one-in, two-out agreement for new coffee mugs. We don’t have a ton of room for new gadgets.

Enter the Veggetti – making all my veggie noodle dreams come true!

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Small enough to fit in to my silverware drawer? Yes please.

I was contacted by Veggetti to review their product AND (here’s the good part) host a GIVEAWAY for you guys!

Yep. One lucky Gluten Hates Me reader will win a Veggetti of their very own – plus a $25 Visa Gift Card to stock their vegetable crisper! Thanks to Ontel for providing the freebies! ENTER TO WIN AT THE BOTTOM OF THIS BLOG POST.

The Veggetti is super easy to use. Choose your veggie: I used zucchini. Cut both ends of the zucchini, stick one end on the cap:

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And the other in to the Veggetti, choosing one end for thick noodles or one end for thin noodles.

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Then twist!

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My favorite part about the design? It’s easy to use and the cap keeps your fingers safe from the stainless steel blades! In less than a minute, you’ll have veggie noodles galore! AND it’s dishwasher safe. Yup. Dish. Washer. Safe!

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Included with the Veggetti is an easy-to-follow recipe book to get you started. While perusing their recipes, I ran across their method for sautéing the veggie noodles and inspiration struck!

What if I used my Spaghetti Squash Pad Thai recipe and substituted zucchini noodles for the spaghetti squash…..

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Zoodle Pad Thai
gluten free – vegetarian
You’ll need:
For the sauce:
3 Tbsp gluten free sweet chili sauce (I used Thai Kitchen)
3 Tbsp gluten free tamari
1 lime

For the dish:
3 medium zucchini                                                                                                 
3 Tbsp toasted sesame oil
1 bunch green onions, chopped – 1/3 cup set aside for topping
4 cloves garlic, chopped
2 eggs, whisked
3 carrots, coarsely shredded
1 red pepper, thinly sliced

Bean Sprouts for topping
Chopped fresh cilantro for topping
½ cup roasted salted peanuts, chopped for topping
Additional Limes for topping

Start by using the Veggetti to spiralize the zucchini. Heat one tbsp. toasted sesame oil in a large skillet over medium heat. (I used my cast iron skillet) Once the oil is heated, add the zucchini noodles (zoodles) and sauté, stirring occasionally, until the zucchini begins to brown. Remove the zoodles, place in a bowl and set aside.

While your zucchini is cooking, prep you veggies! Chop the green onion and garlic; slice your red pepper; grate the carrots; and get your toppings ready. Prepare your sauce and set it aside.

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Heat 1-2 tbsp. sesame oil in a large skillet over medium-low heat. Add in the chopped green onion and garlic, stirring and sautéing for about 1 minute. Add in the carrots and red pepper and continue sautéing for 5-8 minutes, stirring occasionally.

After your veggies have sautéed and gotten a bit of color, add the two eggs whisked, stirring well to redistribute the eggs throughout the entire dish. Add in the zucchini noodles and the sauce, stirring well. Let the dish cook for 2-3 minutes, allowing the flavors to meld.

Serve! Top with sprouts, cilantro, peanuts, and a squirt of lime.

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I LOVED this dish! The zucchini noodles are incredible.

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Friends, you won’t miss the gluten free noodles – and I know none of us will miss the starch and carbs! Plus it’s such an easy way to get nutrients and additional fiber in your diet.

This dish is also great for leftovers. Letting the sauce meld overnight with the veggies makes your lunch the next day even more flavorful!

So – do you want a Veggetti of your own? Enter to win!
a Rafflecopter giveaway

Disclaimer: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel

Monday, July 21, 2014

Gluten Free Fried Green Tomatoes

Happy Monday friends!

Did you have a good weekend? I know I did! I was off of work and enjoyed spending some relaxing time with Parrish.

I started off the weekend Friday afternoon at a new-to-me Yoga spot:

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Republic of Yoga in Cary – I can’t wait to share more about this later in the week!

Saturday morning I headed to the Downtown Durham Farmer’s Market with a mission: finding green tomatoes.

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And in addition to the tomatoes, I also picked up a gluten free baguette from Imagine That Gluten Free. My blogging friend Pam had recommended it, and boy oh boy was she right!

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I’ve already gone through half the loaf, and I’m plotting my next loaf. I’ve had some great frozen baguettes, Schar being my favorite, but there is nothing like a fresh baguette!

Parrish and I spent the rest of Saturday working in our guest bedroom. We’re going to be using that room for the nursery, so we had quite a lot of cleaning out to do. I also took not one but TWO epic naps.

We ended the day with good friends, good food, and a 9pm bed time for me.

Early to bed – early to rise Sunday morning. Bible Study. More cleaning. Meal planning. Shopping for maternity clothes – oh yeah, it’s time. Meal prepping. And two more epic naps.

Luckily, those naps gave me the energy to fry up those green tomatoes!

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Gluten Free fried green tomatoes are super easy to make with a GF All Purpose Flour. Read more about how to prepare them here. If you guys want, I can make a quick video the next time I prepare them. Just let me know in the comments if you need more instruction. Y’all have to make a batch at home!

I’m so glad I was finally able to make a batch. I LOVE fried green tomatoes! Crispy gluten free crust on the outside – juicy and just a bit tart tomato on the inside. Love!

What about you?

Try any new recipes this weekend?

Thursday, July 17, 2014

GIVEAWAY for YOU for the GFAF Wellness Event

Have you ever seen a gluten free product in the store and wished you could try it out before buying it?
Well here’s your chance!

Calling all local Gluten Free Friends – let’s meet up, pig out, and enjoy an entire day FILLED with GLUTEN FREE FOOD!
The GFAF Wellness Event is coming to Raleigh, NC August 9th – so mark your calendars and get your goodie bags ready!
There will be tons of Gluten Free products for you to try – literally tables, and tables, and tables, as well as local restaurants that have great gluten free options, and fabulous speakers sharing new and important info.
The tickets are only $10.00 per adult and children 13 and under are free!  College students get $3.00 off with a valid college ID. This is a steal!
Saturday August 9, 2014
DoubleTree Hilton Raleigh Brownstone University
1707 Hillsborough St
Raleigh, NC 27605

PLUS, I’m giving away FOUR FREE TICKETS here today!
Yep, two lucky winners will win TWO TICKETS each – so you can bring a lucky friend!
Enter Below – and good luck!
a Rafflecopter giveaway

Monday, July 14, 2014

EASY Gluten Free Vegetable Lasagna

Happy Monday friends!

Anyone else sad to see the weekend end? I know I am. My weekend was cut short since I worked on Saturday, but luckily I felt AWESOME yesterday so I made up for it with productivity.

If you follow me on Instagram then you already know that I started my Sunday meal prep SUPER EARLY. Like….7:30am early.

Last week I bought all the ingredients to make Iowa Girl Eat’s Farmers Market Veggie Lasagna, but then life….and pregnancy got in the way. So when I poured myself a glass of Almond Milk this morning and spied the zucchini and yellow squash, I knew I had to make that lasagna. Otherwise, the veggies would definitely go to waste!

I followed the IGE recipe, with only a few changes.

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First, and obviously, I used gluten free lasagna noodles! I picked up the DeBole’s Gluten Free lasagna noodles a few weeks ago at Whole Foods because you don’t have to boil them. So easy!

I also only used one yellow squash, making my veggie total two zucchinis and one yellow squash.

Finally, I used ricotta cheese instead of cottage cheese. I wish I could have used cottage cheese, but we already had ricotta on hand.

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I was super impressed by how easy this recipe was!

I cut up 1/3 for lunches this week, 1/3 for a supper this week, and 1/3 went straight into the freezer.…..and I may have tasted a few bites too….at 9am. How could I resist?! Look at these layers!

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I highly recommend this recipe, and I’ll definitely let you guys know how well it reheats.

What about you? Got any freezer meals you love?

I would LOVE any recommendations!

Friday, July 11, 2014

Gluten Free Heaven: Primal Food & Spirits

To say that I’ve been looking forward to the opening of Primal Food & Spirits in Durham would be a HUGE understatement.

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Delirious excitement bordering on an obsession would be closer to the truth. As soon as I heard that one of my favorite restaurants, Blu Seafood, would be opening an entirely gluten free restaurant I literally squealed and danced in joy. Bonus: the restaurant would be opening in South Durham, just minutes from my house! I honestly felt like Chef Tim Lyons was making all my dreams come true.

Local foods. Gluten Free. Walking Distance. Done and done.

Earlier this year, Parrish and I had the pleasure of being gifted two tickets to a Primal Preview Dinner at Blu by a dear friend. You can read more about that memorable night HERE.

After that dinner, I checked Primal’s Facebook Page daily. I couldn’t wait for the opening, and I wanted to be sure to be there opening night. So yesterday, 12 minutes after their post announcing that the day was finally here, I called and made a reservation.

What a meal!

First, I can’t believe I didn’t take pictures of the inside. It is beautiful! Parrish and I agreed that we would be just as happy sitting at the bar – it’s gorgeous! Even the bathroom was pretty guys. Even the bathroom.

But back to the food.

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To say it was hard to choose is an understatement. Guys, we can eat EVERYTHING on this menu!

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I loved that the kale salad had croutons that I wouldn’t have to ask to be left off. Parrish was a good sport as I excitedly read each and every menu item to him, and even agreed to sharing.

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We started with three appetizers:

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DEVILED EGGS jalapenos / bacon / smoked paprika aioli

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Pork Belly Confit honey glaze / sour orange mustard / herb& radish salad

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Crab Cakes lump crab / citrus cabbage slaw / orange aioli

Each one was amazing! The deviled eggs had this awesome combo of sweet and smoky. The pork belly – well it’s pork belly guys. It was amazing. I am obsessed with the sour orange mustard. OBSESSED. The salad on the side wasn’t my favorite, but Parrish loved it. Win- Win.

For me, it was all about the crab cakes!

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Since my Celiac Diagnosis 8 years ago this month (!!!) I definitely haven’t had a crab cake, so I was overjoyed to see this on the menu. I LOVED the flavor. I loved the crispiness on the outside. I loved the cabbage slaw on the side. I LOVED the crab cakes. I started day dreaming about Eggs Chesapeake – OMG. That would be amazing!

For our entrée, Parrish and I decided to share a Main Course and a Side:

photo 4 (1) 30 Hour Braised Beef Short Rib cider jus / apple chip gremolata

This was totally a throw back to that awesome short rib at the Preview Dinner, except this was even better. I loved the addition of the apple chips. It gave just a hint of sweetness to a few bites that I really loved. The jus was insane. Parrish and I were both dunking our meat several times before taking a bite.

And the potatoes. Oh the potatoes.

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Roasted Yukon Gold Steak Fries

I don’t know what kind of fat they used on these potatoes, but they were heavenly. Crispy on the outside, melt in your mouth creamy on the inside. Plus they were the perfect portion for sharing. Did I tell you guys that Baby Ravelli loves potatoes? Yep, our little buddy LOVES potatoes.

And since no meal is a full meal without dessert:

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Parrish and I shared the Berry Tartlet:

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A tasty summer treat!

Our total bill for all the food seen above, plus a glass of wine for Parrish and a cup of coffee for Parrish was only $68. While it’s not an inexpensive dinner, I was really impressed by the total cost for what we received.

Plus, since I rarely eat out, I’m willing to pay a tiny bit more for an amazing meal. What’s $68 when each bite makes you Mmmmmmmmmmm and Omigosh that’s so good. AND I know that it’s a safe meal. No chance of cross-contamination? Perfect.

Yep. It’s safe to say that y’all will be seeing more Primal meals on the blog soon,

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I’m ready!

And local friends, I’d be happy to tag along when you make your reservations! Winking smile

Wednesday, July 9, 2014

Chips Can Be Bread Too

Happy Wednesday!

I wish I could say that the week is flying by, but there’s something about growing a baby that makes the days creep by slowly. Oh so slowly.

Speaking of growing a baby, yesterday morning certainly saw a growth spurt:

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Nope. There’s no sucking that little baby (and giant uterus) in!

And if you couldn’t tell by the clothing in the picture above, I FINALLY made it back to the gym!

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Running was significantly harder. I was huffing and puffing my way through those miles, and I took quite a few more walk breaks but I didn’t mind. I was happy to work up a sweat. Plus my lifting session went great. I was excited to find that I hadn’t lost much upper body strength.

My quads and glutes however could use some work. Ever since my knee injury earlier this year, I haven’t been able to do much of anything in the way of squats or lunges. I need to get my booty back to Pure Barre!

I was actually amazed by how great I felt during the workout, and by how hungry I was following. I had eaten a big bowl of oatmeal just before, so I thought for sure I would be able to hold out until lunch.


I had an early meeting too, so I stopped in to Parker and Otis in downtown Durham to scrounge. Unfortunately, they mostly sell sandwiches and they have no gluten free bread options. So I improvised:

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Greek Salad, Fruit Salad, and GIANT serving of pimento cheese. I snagged a bag of sweet potato chips to use as a dipper with the cheese, and it was perfect! And of course, I grabbed a lemonade.

I’m telling you: LEMONADE FOREVER. I can’t get enough. At this rate, Baby Ravelli is going to come out all puckered up!

I will admit though, I was slightly annoyed that they didn’t have any gluten free bread options. These days, I feel like it’s significantly easier for restaurants to accommodate gluten free folks. There are SO MANY gluten free breads out there!

But in a pinch, chips can be bread too! Winking smile

Monday, July 7, 2014

Product Review: Yasso Frozen Greek Yogurt Bars

Happy Monday friends!

Did you have a fun long weekend? Friday holidays are sort of my fave. I love waking up on a Saturday and feeling like it’s a Sunday. THEN Sunday feels like an extra day – love!

All that extra time does make Monday morning a little bit tough, so I’m rushing around this morning trying to get back in the swing of things. Which includes heading to the gym – finally! I’m starting to get a little bit of relief from nausea, and I can’t wait to sweat again.

But before I head to the gym, I HAD to share a new-to-me treat that I am absolutely IN LOVE with!

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Yasso Frozen Greek Yogurt Bars

When I was contacted by Yasso about trying their frozen treats, I was excited but also skeptical. I love ice cream. I mean, loooooooove ice cream. I like fro-yo, but it’s really all about the toppings.

So I was pleasantly surprised last night because these bars are AMAZING!

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Sweet. Creamy. And just the right amount of buttery caramel. Oh yeah. Heaven.

Friends, they were just as good as ice cream. Such a delicious treat. 

And ten times better for me too!

Get ready to see these all summer long. I am definitely buying every single flavor as soon as possible. I found them at my local Harris Teeter, but their website has a great Store Locator too. You can even search by flavor!

I highly suggest Caramel, but I can’t wait to try Peanut Butter Cup.

What about you? Have you tried Yasso bars – what’s your favorite flavor?

Disclaimer: I was provided one box of Yasso Frozen Greek Yogurt bars for free. However, the opinions expressed in this post are completely my own.