Gluten-free Product Review: Oggi Ravioli

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I recently tried these ricotta & lemon ravioli from Oggi Foods and I definitely recommend them for a great quick weeknight dinner. Ravioli is something us celiacs very rarely get to eat so I was very happy when I found these. Only a few minutes minutes in boiling water and they are ready! I also like that they have a simple ingredient list.

I recently discovered Oggi’s Montreal made products, trying their frozen pasta, frozen pizza and frozen pizza dough. I ordered these ravioli from Lufa Farms and have also seen them at the pasta store in the main hall of Jean Talon Market. We tried both flavours, I preferred the ricotta and lemon and my boyfriend preferred the 4 cheese. A package makes a good meal for 2 people with you favourite sauce. I have seen a package for $7.50-$8.50, last I checked Lufa Farms was the cheapest.

I also highly recommend their pizza, which you can now find at Costco.

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I have been poisoned! How to cope after a glutening

Egg Drop Soup and movies in bed is a pretty good cure!

Egg Drop Soup and movies in bed is a pretty good cure!

It sounds dramatic but it’s my term “I have been poisoned”. I even say it at work when someone asks why I haven’t been in the office for a few days. While at first people don’t get it, those who matter know what it means. It means I am exhausted, have been feeling terrible and all around I am not having a good time. A bad gluten-poisoning can have me in bed for a few days and not feeling right for up to 2 weeks.

Post gluten-poisoning it is easy to see the whole world as a gluten-filled nightmare full of wheat and cross contamination. Getting sick definitely reminds me to be careful but it sometimes happens when you are careful and that’s just a reality.

My simple non-scientific tips to making a gluten poisoning better:

  1. Don’t stress. I used to panic and get so upset that it definitely lengthened my symptoms. Severe stress about the pain and missing work etc. will just make the symptoms worse. Try your best to rest and not think the worst. Since I have worked on not catastrophizing when I’m feeling sick from gluten my symptoms have been easier to control and do not last as long. Even though it can be terrible it is not the end of the world. You will feel better soon!
  2. Everyone has different trigger foods; gluten-free foods that you are sensitive to and that you should avoid when you are feeling glutened. Mine are dairy, alcohol and heavy foods. So figure out your triggers and try to eat smaller amounts of easy to digest food until you feel better. I also take gluten-free and dairy free probiotics.
  3. While it may be hard to eat make sure you get enough liquids and water.
  4. Sleep as much as you can.

This egg drop soup is my favorite recipe to make when I’m sick with gluten-poisoning or a cold. This recipe for simple and easy egg drop soup from Gimme Some Oven is perfect. This soup is super simple and easy enough to make when I’m feeling weak. All you need is some gluten-free broth, eggs, gluten-free cornstarch and green onions for a basic soup.

This soup is super easy to make and easy on the tummy.

This soup is super easy to make and easy on the tummy.

Easy BBQ Tofu (Gluten-Free & Vegan)

Easy BBQ Tofu (Gluten-Free & Vegan)

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

  • 1 package firm tofu- cut into thin triangles (about 20-25 pieces)
  • BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
  • 1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized  pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

Easy BBQ Tofu (Gluten-Free & Vegan)

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Easy BBQ Tofu (Gluten-Free & Vegan)

Gluten-Free Passover Dinner

Toasting friends and a great gluten-free seder.

Toasting friends and a great gluten-free Passover dinner

The title of this blog comes from my friends and family who are my GFBFFs (gluten-free best friends forever). I am very blessed with a group of friends who are very accommodating to the fact that I have celiac disease and constantly go out of their way to assure I can eat safely whether it be at one of their homes or when we are out.

This was on display this past week when my friend invited us all over for a Passover dinner that was 95% gluten-free and 100% vegetarian. I always find it easier when cooking for a group to keep the meal 100% gluten-free or at least to keep the non gluten-free items completely separate, in this case we prepared the glutenous part of the meal in a different area and served it separately. Here are some ideas to help make your next Passover more gluten-free friendly.

On the menu:

Gluten-Free Matzo Ball Soup: We used a gluten-free mix and added garlic, onion, carrot and celery to the broth.

Vegetable Latkes made with potato starch and “matzo meal” made from gf kosher for passover crackers: we didn’t really use a recipe. We grated carrot, zucchini and onion in a food processor, removed the excess liquid and combined the veggies with eggs, potato starch and the crackers (which had been pulsed pulsed in a blender). Then we fried them in oil. It was that easy.

Flourless chocolate cookies: http://food52.com/recipes/19209-divine-gluten-free-chocolate-cookies-no-seriously These were delicious and according to the hostess easy to make. A great anytime gluten-free recipe.

Prepping Dinner

Two of my GFBFFs Prepping Dinner

Gluten-Free Matzo Ball Soup

Gluten-Free Matzo Ball Soup

Gluten-Free Matzo Ball Soup Mix

Gluten-Free Matzo Ball Soup Mix

Gluten-Free Kosher for Passover Crackers

Gluten-Free Kosher for Passover Crackers

Gluten-Free Veggie Latkes made with zucchini, carrot and onion

Gluten-Free Veggie Latkes made with zucchini, carrot and onion

Flourless Cookies

Flourless Cookies

Cashew Cream Sauce (Gluten-Free & Vegan)

Gluten-Free Pasta with Cashew Cream Sauce

If you love cream sauce and cashews there is little better than this easy sauce served with your favorite roasted veggies and pasta. I had put off making this sauce forever thinking it was complicated and my best friend showed me that it is the easiest recipe ever. All you really need is a high powered blender. This recipe really is a lazy, gluten-free, vegan cooks dream. This is a great go to healthier alternative to dairy based cream sauces. While it is amazingly delicious, no one will mistake this for a classic alfredo sauce. I almost think it’s better, but that’s coming from a cashew obsessed vegan food lover.

BTW- That Parma Veg alternative “cheese” is delicious and 100% gluten-free.

Cashew Cream Sauce

  • 1 1/2 cups raw plain cashews
  • 1 1/2 cups water
  • 1/4 cup nutritional yeast (gluten-free)
  • a few pinches of chili flakes to taste
  • 1 tbsp dijon mustard (gluten-free)
  • 2 cloves garlic (one if you prefer it less garlicky)

Place all the ingredients in a high powered blender (we used a NutriBullet)  and combine until it makes a sauce. About 30 seconds. It’s that easy. You can add more water if you want a thinner sauce, more nutritional yeast if you want it “cheesier” and or more spice if that’s how you like it (we added sriracha).

We served ours with pasta and roasted veggies (mushroom and broccoli roasted with oil, salt and pepper for about 20 minutes). You can bake the finished product in the oven for 15-20 minutes to make a kind of baked macaroni if you want, but we served it as is. The sauce stores well in the fridge for a few days.

Adapted from this recipe by Tara Stiles

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Easy Smashed Chickpea Salad (Gluten-Free)

2014-01-13 20.16.35This smashed chickpea salad is one of my favorite things to make and it only takes a few minutes. I often make a double batch to eat throughout the week. It is great on it’s own, as a filler in a sandwich or as an addition to a salad. My preference is to serve it on gluten-free toast with mayo.

The simple combo of chickpeas, lemon, red onion and parsley is always perfect. It’s an easy thing to throw together for a group and make in large quantities if you want to bring something that is healthy and gluten-free for everyone to share.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 TBSP finely chopped red onion
  • 1 TBSP chopped fresh parsley
  • Zest and juice from half a lemon (you can use more to taste)
  • Salt and pepper to taste
  • A few TBSPs of  olive oil (to taste)

Note: This is really a no measurement recipe. I just gave suggestions, feel free to play with amounts.

Mix everything but the olive oil in a medium sized bowl and lightly smash the chickpea mixture with a fork or a potato masher (I sometimes omit this step if using it as a salad). Add the olive oil and mix it all together.

Adapted from Smitten Kitchen

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Simple Roasted Savoy Cabbage

2014-01-05 17.24.58-1What to do with that 1/2 cabbage you have left from that other recipe? Roast it! Roasting is always a great way to cook left over veggies and savoy cabbage is surprisingly good this way. I know this is a super easy recipe but it’s just a little reminder to eat your veggies, particularly the ones that are being ignored in the back of your fridge.

Ingredients

  • Savoy cabbage, cored and thinly chopped
  • A few drizzles of olive oil
  • Salt and pepper to taste
  • Optional: lemon, nuts, gf tamari…

Heat oven to 400 F.

Spread cabbage on a baking sheet (not over crowded) and with your hands coat leaves with olive oil, salt and pepper. If you are using tamari you can add it now. Cook for about 15 minutes, checking and mixing it half way. You can season it with a squeeze of lemon or garnish it with chopped nuts.

I served mine with tofu and quinoa.

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