Nectar

“Enjoy the little things”

… And it’s already Memorial Day Weekend! Gosh time flies by. Hope you’re soaking in the sun and getting a little extra vitamin D that the prolonged winter deprived us of. Celiac Awareness Month is coming to an end, so I’m going to try my best to sneak in a few more posts before the month’s over.

Nectar is one of my all time favorite restaurants. I haven’t had the opportunity to dine there as often as I would’ve liked, but I have been there enough to know that the summery contemporary decor + the excellent Asian-inspired food (with a French flair) make it a wonderful place to dine. The venue is perfect for a spring time party- you can use the patio and open the window-paneled doors for a breeze. The buddha statues bring through the Asian theme while the bright orange decor is a nice contrast that gives it a modern edge. For the private event I hosted there recently, we adorned each tableset with sandalwood fans and mini take-out boxes with handmade French chocolates.

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As for the service, we had a terrific server named Bob managed to keep straight a variety of allergies and dietary restrictions. The group had one gluten-free gal (guess who?!) and three pescatarians, one strict vegetarian, one peanut-free, and one nut-free gal. Quite a crew, right? But that just attests to how on top of everything our server was.

Anyways, the food. Absolutely delicious. For an appetizer, they modified their crispy goat cheese salad to a “true leaf organic greens salad with pickled root vegetables.” The crispy goat cheese was lightly fried in a glutinous batter. However, the pickled root vegetables were quite interesting (for the better). I can’t quite think of anything just like it. Maybe the closest thing- which is still a bit of a stretch- would be a spicy Indian pickle called achar. But this was a more of a sweet Japanese version if that makes any sense. For the main course, I ordered a classic: a spicy tuna roll. When there is sushi, you get sushi. Need I say more? And for desert, the chef was extremely accommodating. The private party menu had said dessert was a “fantasy finish.” Now honestly, what does that mean? Well considering we had no idea what to expect, I was delightfully surprised. There was a slice of gltuen-free chocolate hazelnut bread, a vanilla mousse with apricot jam, and a strawberry sorbet.

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Hopefully you’re tempted enough to give this place a try. Enjoy the long weekend!

Cheers,

Anika

Hope’s Cookies

Hope you’ve all been sporting some green in celebration of Celiac Awareness Month! Definitely try some new gluten-free recipes and restaurants this month- take a risk and challenge yourselves! And this is a great place to start… what better way to spread awareness than trying some delicious, gluten-free cookies?! That honestly can’t be too1 much to ask for, right? And the best part is that these store-bought cookies have the same (or arguably better) quality and taste as home baked ones.

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Hope’s Country Fresh cookies resides on Lancaster Ave. on the mainline of Philly. When recently driving by, I noticed the “NEW! Now serving Gluten-Free Cookies!” sign on the bakery eatery cookie-ry. Ever since, I’ve been anxious to try them since Hope’s has quite the reputation preceding it. Honestly, it’s pretty rare for a gluten-free gal to be treated to a soft and chewy, freshly-baked cookie. Typically, the store bought ones that you find in the gluten-free aisle at Wegman’s or Whole Foods are harder, crunchy cookies. They are what I like to call “pantry cookies“. Don’t get me wrong, there are many brands that have excellent gluten-free shelf cookies, but this is a whole different playing field. Anyways, you’ll be pleased to know that I did eventually try Hope’s new gluten-free cookies- when I found a good excuse to indulge, that is, and hence this post came about. (Side note: exams are always a brilliant excuse to eat and do just about anything)

So onto the scrumptious little baked balls of dough… I was treated to two chocolate chip cookies and two ginger cookies. The unique flavors, chewy texture, and hint of sweetness that create the ginger cookie is unparalleled. And it is truly not so often one can describe a gluten-free cookie as chewy in a positive connotation. The last time I described a gluten-free food as chewy was probably Chebe’s pizza crust when it is undercooked and far too chewy. At any rate, in terms of cookies, I typically associate the word chewy with non-gluten-free, wheat-based cookies because gluten-free cookies are usually drier in texture. However, this time, that was not the case! I just want to make it clear that the chocolate chip cookies were wonderful. With the hint of sea salt, the sweet and salty combination was at its A game. More than anything, I think the fact that the ginger cookie’s flavors were more exquisite and unfamiliar made it the more interesting, and therefore better, cookie.

Unfortunately, Hope’s does not have in information regarding their gluten-free cookies online. You can order all of their other varieties online. Hopefully the GF cookies will be added to the site soon, so you can purchase them online if picking up from the store is a trek. What’s more, as of right now, Hope’s only has two GF cookie flavors. I’m keeping my fingers crossed that they will expand their GF selection and hopefully (hopefully hopefully hopefully!) will make a white chocolate macadamia cookie.

Cheers!

Anika

 

Maggiano’s- Little Italy

And a new month is upon us… happy May, everyone! But more importantly, happy Celiac Awareness month! Now unfortunately, the most distinguished month of the year (at least for a gluten-free blogger with celiac disease) coincides with SAT Subject Tests, AP exams, and finals- the whole shebang. I’m going to try my best to keep it new and fresh through out this month, but you’ll have to bear with me.

A few weeks ago, my family and I enjoyed a lovely dinner at Maggiano’s. Now just based off the name, you may be thinking, ‘Oh no, not Italian!’. I know, Italian restaurants are notorious for their lack of gluten-free options. From the shrimp scampis to brick-oven pizzas and freshly baked bread to manicotti, it’s always a struggle eating gluten-free within this cuisine. So, I have some good news and bad news. Let’s start with the bad news first: there’s no gluten-free menu at the restaurant. Great restaurant, right? But the good news is that, there is no need for a gluten-free menu! The chef can convert many dishes to their gluten-free equivalent, and the waiters are very well informed in those accommodations. And the best news yet… they have gluten-free pasta!! This means that nearly all of their pasta dishes, with a few substitutions, can be made GF! The GF version of the “Famous Rigatoni ‘D'” is fabulous. It has herb-roasted chicken, mushrooms, and caramelized onions in a creamy marsala sauce. So  if that’s your thing, go for it! Hands down the best pasta dish I’ve eaten. However, just a reminder (since you’re probably not very accustomed to having the option of eating Italian foods), the portion sizes are HUGE. I mean enormous. You will have leftovers for the next day and the day after that! And if you’re not feeling the rich and creamy pastas, there are plenty of other choices. For example, when I recently dined at Maggiano’s, I opted for chicken since I had had a homemade chicken and asparagus pesto pasta for lunch that day. The waiter said to pick any chicken that looked most appealing to me, and the chef would cater it for a gluten-free eater. How easy is that?! I had the Chicken Piccata, which was delicious. The Chicken Piccata typically comes with angel hair aglio olio, so that was substituted by GF pasta. And I’m honestly not someone who eats chicken at restaurants- I usually find it too bland. But this is the second time now I’ve voluntarily chosen it. I could quite possibly be turning a new leaf!

Now, dessert can be ever so slightly trickier. They did have vanilla citrus creme brûlée that was GF, but they also had Spumoni (as pictured above) which I couldn’t resist. It was actually my first time eating Spumoni and let me say this: I would never have guessed chocolate, cherry, and pistachio could have tasted so good together! As the Green Machine Naked Juice Bottle says, “Looks weird. Tastes amazing.”

Ciao,

Anika

 

Tango

Howdy y’all! It’s like Christmas all over again! (minus the snow, the tree, the festive lights, and the caroling) Just add some cake and candles and there you have it folks… a few (okay, more than a few) days back, I celebrated my birthday!

My family and I went to a lovely restaurant on the mainline called Tango. Coincidentally, (or not so coincidentally) this happens to be my brother’s favorite restaurant. Although the contemporary American cuisine can be both exciting and risky in the more-so adventurous choices, it’s the location of the restaurant that really adds an edge. Tango is located just off the train tracks of the Bryn Mawr train station. And what’s really cool is that the restaurant features a Train room that is similar to a dining cart as the trains zoom by the window. You can even feel the tables shaking when a train speedily passes by!

Let me start off by giving kudos to Tango for having a gluten-free menu that corresponds with their complete dinner menu. I was very intrigued by the Shrimp Dumplings, for an appetizer, as I’ve never had GF dumplings before. And I’m happy to say the first time left a good impression! The Shrimp Dumplings didn’t resemble your typical steamed-pork dumpling when taking out Chinese food, but rather it had a crunchy, fried outer coating filled with minced shrimp. Although they were delicious, according to my brother, they were not quite dumlping-like. For my entree, I settled on the grilled rainbow trout served with basmati rice and sugar snap peas. The combination of toasted almonds, lemon, and capers to top the grilled fish added flavor and a zing to it. Believe me, I’m usually criticizing a piece of meat or seafood for being too bland! This is a dish I’m looking forward to recreating at home with my own twist.

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If you do get a chance to go, I recall wanting to try the fish tacos (don’t worry, they use corn tortillas!). However, the trout is definitely worth a try.

Cheers,

Anika

April 2014: Bouchon Bakery GF Carrot Muffin Mix

“The deep roots never doubt spring will come.”  -Marty Rubin

Hello, Spring! It is that time of the year again… the flowers are blooming, the birds are chirping, and people are rejoicing! Although the long-awaited sunshine and happy days are back, that’s no reason to stop, what I like to call, your “cozy winter baking”. Just last week, my mom bought a gluten-free mix for carrot muffins from a brand I had never heard of (believe me, that’s pretty rare!). Believe it or not, the baking mix was from Williams-Sonoma. Little did I know that Williams-Sonoma sold anything but home goods and a delicious peppermint hot chocolate mix (I’ll have to get a post about this hot chocolate up at some point). However, I will warn you that this mix as well as the other GF baking mixes are unquestionably overpriced. But I will say that the muffins were simply scrumptious! These carrot muffins definitely deserve the title of the lightest, fluffiest gluten-free muffin as well as the best textured.

These muffins are very easy to make with step by step instructions on the box. The mix comes with three parts: the carrot muffin mix, sugar mix, and an oat streusel topping. The oat streusel topping (GF oats, of course!) is what makes this one of the best GF muffins I’ve had. The succulent combination of a hearty, rolled-oats based muffin, topped with brown sugar coated oat clusters with a hint of vanilla extract and a pinch of cinnamon is what makes the perfect carrot muffin. Honestly, I didn’t believe it was gluten-free! Just a few tips… this mix can make 12 medium-sized muffins or 6 jumbo muffins. I, however, chose to make mini muffins and used only half of the mix to make about 12-15 muffins. So remember to consider the quantity and if you’re looking for a small snack or a sweet treat for breakfast. Also, don’t let the muffins sit around for longer than a week, they won’t taste nearly as fresh! Anyways,  you won’t want to wait around that long to finish them.

By now, I hope your mouth’s watering and you’re dying to try out this product! So if you do go to Williams-Sonoma, I was eying the other GF baking mix from Bouchon Bakery- the corn muffin mix. If you’re making the trip, you may as well make it worth while and get both, right? Please feel free to comment with your thoughts if you try either one or have any questions!

Cheers,

Anika

Avenue Kitchen

I owe you all a big apology for my lack of posts for these past ten days (yikes, I’m twitching at how long its been!). Over spring break,  in all the free time I had on my plate, I decided to try out a fairly new restaurant on the mainline. Avenue Kitchen adds a little twist on classic American dishes you all know and love. The restaurant not only features a contemporary American cuisine, but the environment could be described as “modern meets sophisticated”. When I checked out this restaurant online, I caught a glimpse of the white Emeco chairs and mistakenly associated this place with airing on the side of casual. But boy was I in for a surprise, especially given that I enjoyed a meal at dinner time, so the lighting further enhanced the ambiance.

Aside from the aesthetics, this little tasteful place left me with no doubts that I’d be dining here again. There are gluten-free options within the appetizers, salads, entrees, and sides. I ordered the Pan Roasted Chicken Breast with roasted garlic mashed potatoes, roasted baby root vegetables, and toasted lemon jus (can be found under entrees). I know this may sound like the least adventurous or exciting meal I’ve ever willingly had- and that very well may be true. I normally don’t order grilled chicken at a restaurant as a general rule of thumb. But my taste buds were in need of a cleanser to the typically very colorful palate. Surprisingly though, the chicken wasn’t dry and the flavors were well marinated. However, the next time I dine at Avenue Kitchen, I must try the ‘Day Boat Scallops’. I was eying it on the menu going back and forth between the chicken for quite some time. The scallops dish is very similar to the one I enjoyed at Keating’s. If its anywhere close, I’m in for a treat!

Definitely grab a few friends and check out Avenue Kitchen!

Cheers,

Anika

Honeygrow

Honeygrow is a trendy and chic eatery that lies on City Ave. Before I had the pleasure of eating here, I doubted the originality and (please excuse my informality) freshness of the restaurant’s message. The whole idea behind it is simple: “honest eating & growing locally.” Great, I thought, this will be like another Chipotle or Sweet Greens. Now, don’t get me wrong, I always have an appetite for Sweet Greens and an appreciation for Chipotles’, what I like to call, “world-friendly” message (environmentally and people-friendly). But I wondered, what would set Honeygrow apart?

When you enter, I feel like you’re in modern, nearly futuristic, clean and sleek atmosphere. The architecture of the building and inside is clear-cut, simple, yet the simplicity draws the eye. Aside from the aesthetically pleasing look (for those of you who have a taste for contemporary styles), the food is superb. Honeygrow features Stir Fry, Salads, Smoothies, and a Honey Bar. There are touch screens monitors on which you can either create or choose a pre-made order through visuals of the food items. The Stir Fry option consists of noodles, rice, or lettuce, vegetables, seasonings, proteins, and a homemade sauce. Some of the Salads have a slight fusion asian twist. And the Honey Bar, which unfortunately, I was too full to try this time, consists of fresh fruit, a garnish, and local honey. I found the concept very refreshing. Froyo, otherwise known as frozen yogurt, was a hidden treasure that was highly sought after, but when discovered by the public, it went mainstream. While I do hope the Honey Bar maintains its status as a rarity, I want people to experience it (including myself!).

The other day, when I ate my first meal at  Honeygrow, I came to realize how gluten-free friendly it was. When I was creating my own salad, each dressing on the touch screen was labeled with a (GF) for gluten-free if it was indeed free of gluten. Made my life a while lot easier! As for the Stir Fry, I will have to try it next time. I was quick to assume that the stir fry wouldn’t have any gluten-free sauces because of the asian fusion influence in the restaurant’s cuisine. I, however, was proven wrong. The stir fry sauces are labeled identically to the salad dressings with a (GF). Additionally, on top of the counter where you place your orders (next to the touch screens) is a convenient, little sign saying “Ask about any allergies. Notify the staff.”

I would love to see this unique restaurant become a sensation across the nation like Shake Shack. Except the message is one that should be proudly carried “honest eating & growing locally.” Look out around town, Honeygrow is expanding! Two new locations are being added in 2014!

Cheers,

Anika

New Rice Noodles at Honeygrow

Larabars: Latest and Greatest Eats

Hope everyone’s looking forward to a relaxing and rejuvenating spring break! That is, unless you’re a lucky college-folk who’s already taking advantage of the vacation. The winter months can be hard to push through with the overwhelming homework load, sports, and activities making for a hectic lifestyle. Not so long ago, I had been introduced to my new best friend: Larabars.

Until recently, I was undeniably a hard core KIND Bar and LUNA protein bar advocate. Now, don’t get me wrong. I still love my KIND Bars, especially anything with the scrumptious sweet and salty combination (Dark Chocolate Cherry Cashew and Dark Chocolate Nuts & Sea Salt). And who can resist the dense, chocolately protein bar flavors that wholly satisfy your hunger?

However, Larabars are made of solely whole and natural ingredients. Each flavor contains no more than nine ingredients; it is simply just unsweetened fruits, nuts, and spices. Believe me, I know I sound like a corny ad for Larabars that’s singing its praises. But have you ever looked at the ingredients list on a typical cereal or protein bar? I bet there are ingredients on the label that you wouldn’t have ever heard of! On the contrary, in the Apple Pie Larabar, there are six simple (and understandable) ingredients: dates, almonds, unsweetened apples, walnuts, raisins, and cinnamon. So far, I have only tried the Apple Pie, Cherry Pie (btw, Happy Pi Day!), Cashew Cookie, and Chocolate Chip Brownie. But I am looking forward to my next trip to Wegman’s (my go-to grocery store for GF items) to buy some new flavors. I have been eying the Carrot Cake flavor on Larabar’s website. The last time I ate carrot cake was before I was diagnosed with celiac!

Additionally, Larabar is affiliated with offshoot brands such as ALT, Jocalot and uber. Now, I can’t vouch for ALT and Jocalat as I have not gotten around to trying these bars. Although I do have a Lemon Poundcake ALT bar in my pantry just waiting to be tasted! Having said that, I can definitely attest to the delectable uber bars. I have so far eaten five of their eight flavors. Let me warn you, they are addicting! All uber bars have that irresistible sweet and salty combo. Out of the Banana Foster, Cherry Cobbler, Coconut Macaroon, Roasted Nut Roll, and Sticky Bun, I would say the Roasted Nut Roll and Coconut Macaroon are my top two favorites. But I am dying to try the new Dark Chocolate Peanut flavor.

Now that you’re drooling all over your keyboard wanting to try some Larabars, go ahead buy one or two (or a dozen)!

Cheers,

Anika

P.S. For any of you who may be worried that these bars are just too good to be true, I took this off Larabar’s website, “GLUTEN FREE/CELIACS LÄRABAR®, über®, Jŏcalat®, and ALT® bars are Gluten Free. They have no gluten-containing ingredients, and we have manufacturing controls in place to ensure that there are no cross-contact concerns. We also periodically verify our practices using Gliadin gluten testing.”

Pear and Mozzarella Salad

Ingredients:

  • 1 green pear, cut into 1×1 inch pieces
  • 2 roma tomatoes, chopped
  • 1/3-1/2 ball of fresh mozzarella cheese, sliced into cubes*
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp crushed red pepper
  • 2 tsp fresh basil, chopped
  • 2 tsp fresh parsley, chopped

Simply prepare the pear, tomatoes and mozzarella by cutting them to the appropriate size and place in a salad bowl. In a separate smaller bowl, combine the remaining ingredients (olive oil, lemon juice, red pepper, basil and parsley). Mix throughly. Pour this mixture over the pear, tomatoes, and mozzarella. Stir well and serve!

Enjoy!

* The amount of cheese is honestly up to you. I would recommend using either half or one-third of the fresh cheese

March 2014: Chebe Pizza Crust Mix

First and foremost, I have to apologize for lack of posts this month. The abundance of unexpected snow days in January and February have most certainly taken its toll. The aftermath consists of copious amounts of homework, especially with spring break right around the corner!

Anyways, I do want to share my first choice when it comes to making a delicious homemade, gluten-free pizza. Although this may not be quick of an option as Udi’s Thin and Crispy Pizza Crusts, if you have a few extra minutes, it’ll be worth it. I have been using this particular pizza crust mix for over seven years now, and I couldn’t be happier! I was introduced to Chebe’s, when I was first diagnosed with Celiac, by my neighbor who had been gluten-free for years. She was the first person to introduce me to the world of gluten-free foods. As you probably know, gluten-free products require trial and error to find the right assortment of brands and products that appeal to you. So it is a testament to the quality and taste of this pizza mix that it is the only product that I have continued to use from when I was initially diagnosed to current day.

The crust is uniquely flavorful with italian spices and a pinch of garlic. It has a bit of a chewy texture, but that is one of its many characteristics that appeals to me! If that doesn’t sound too tempting, I would recommend baking for about 2-3 minutes longer than specified. You can top the pizza with just about anything. I have had great results with Alfredo sauce, spinach, and garlic (see Garlic-Spinach Pizza recipe); ham and pineapple, or a classic margarita pizza!

Comment below with your favorite pizza crust mixes and recipes!

Cheers!

Anika