Making the Paleo Diet Easier with Paleo People Gluten-Free Granola

As part of the Build a Better Me Healthy Blogging Challenge, I have been trying my best to cut down on carbs in my diet (including baked goods and chocolate– though I have to admit, I haven’t been doing so well on the chocolate front!)

Carbs and Gluten

Besides cutting down on carbs, I’m also exploring the world of gluten-free food. While I do not have Celiac Disease (as many who go gluten-free do) I do feel like I might have a mild intolerance to wheat flour. This is an important distinction because those who are dealing Celiac have an autoimmune disease, not a food allergy, sensitivity or intolerance.

Fresh Veggies and. . .Chocolate?

We already eat plenty of fresh organic veggies in our household and pretty strictly use whole foods ingredients, but when it comes to sweets — I have a serious problem.  That’s why this new low carb, gluten-free lifestyle has been hard for me.

I have absolutely no problem tucking into a big salad — some homemade soup like curried carrot apple ginger, broccoli mint or butternut squash or eating broiled salmon topped with sautéed zucchini, tomato and mushroom and served with quinoa couscous and a large helping of wilted kale salad or roasted broccoli. This IS food I love.

But afterward, I crave something sweet and preferably chocolatey. Let me be clear here– I know chocolate is chock full of great stuff for you and packed with amazing health benefits but NOT when it comes loaded with sugar. So, I’d been making do with homemade hot chocolate, using Dutch cocoa, unsweetened soy, almond or coconut milk and a drizzle of honey.

But I was dying for snack– one besides a handful of almonds and a clementine. Something with a bite or chew or a crunch but something that felt distinctly naughty but most especially– chocolate-y.

Then Paleo People Granola showed up at my door — four bags of it, to be precise.

The Wait is Over

First, I should say, I’m NOT a granola person (no matter how many veggies I eat.) I like bacon and butter and chocolate– real chocolate — not those lame carob chips they stick into granola. Most granolas annoy me– they’re either too sugary sweet or they taste like cardboard. I enjoy a handful of trail mix from time to time– but it has to be the good stuff (no peanuts or raisins.) I prefer trail mixes with cashews, almonds, cranberries, cherries and of course, chocolate. But granola — Ugh! No way!

But then, the Paleo People offered to sponsor the VP bloggers in our efforts by sending us some granola. At first, I begged off, saying “Sorry, I’m going gluten-free,” but then Theresa at Food Hunter’s Guide said, “Perfect– it’s gluten-free.”

“Hmph” — no more excuse– I was in.

When I opened the box from Paleo People I was greeted with four 5 oz bags of granola. It arrived at 3pm — right between lunch and dinner. I was dying for a snack.

What flavors did they send? The requisite apple something, something with bananas (I hate those crusty banana chips!)– cappuccino (hmmm, interesting) What? Wait? What?! Cacao Nut — Cacao means chocolate. I tore into the bag — something was better than nothing. I popped a piece in my mouth, waiting for the cringe factor but then . . . bliss.

It was crunchy but not too crunchy, chewy but not raisin-y sweet and there was plenty of sweet and chocolate but not in a heavy corn syrupy way. This was awesome. This was the most awesome granola I’d ever tasted.

About this time the hubby barged in wanting to know what I gotten.

“Granola,” I answered between bites.

“Oh,” he said and turned to walk back out of the kitchen.

“No wait, it’s good. Come here, try the apple or the banana one.”

No way was he getting my chocolate.

I tore open the Cappuccino Crunch, while he eased open the Apple Crisp. The cappuccino was okay but it was no chocolate — maybe I’d gotten the only yummy bag in the bunch — but then, he smiled.

“Man, this stuff is good.”

“It is?!”

“Yeah, try some,” he held the bag out for me.

“Ok, but that will be your bag because you’re not getting any of my chocolate . . . Well, you can have a taste.”

The Apple Crisp was great for apple — I mean, the only apple I usually like is one from a tree– not in pies or cobblers and especially not in granola– but I liked this and he LOVED it.

We both adored the Banana Nut Crunch — just yummy banana flavor — none of the crusty enamel breaking, hard chips of banana.

Neither of us liked the Cappuccino but that’s probably because it tasted like Folgers to us and NOT cappuccino. But if you’re the kind of person who likes Americanos, I bet you’ll love this one.

The hubs was in love with the apple and I could not bear to part with my chocolate (though we both did attempt sharing with our son — who favored the banana.) All was right with the world.

Anyway, Paleo People saved me — just when I needed a fix, they swooped in with their delish granola treats and made it all better. I could do this low carb, gluten-free thing (at least until the granola gave out!)

(Psst! Paleo People, if you’re listening: Send MORE granola!!)

Paleo People Giveaway

If you’re going gluten-free or are one of the many people taking part in a Paleo Diet — you’ll LOVE Paleo People but even if you’re completely unfettered by issues with carbs or gluten, I think you’ll find Paleo People Granola to be a nutritious and healthful way to snack.

Paleo People Granola is filled with “the good stuff” like:

Nuts: almonds, brazil nuts, pecans and walnuts

Fruit: raisins, apples, bananas

Seeds: flax, sunflower and pumpkin

Other good tasting, good-for-you goodies: coconut oil, cacao nibs, honey, coconut and spices.

*Wanna WIN a four pack of Paleo People for yourself? Just comment below for your chance to win.*

Winner will be chosen at random.

*Wanna increase your chances of winning? Visit the Paleo People Host Page at Food Hunters Guide to Cuisine and find out how to enter to win on all participating Virtual Potluck Blogs.*

This product was sent free for review but as always, the opinions are my own.

WINNER: Marnely Rodriguez-Murray is the winner of the Paleo People giveaway entering for her best friend, who is pregnant! Congratulations Marnely and ultimately, Joella!

Valentine’s Day Recipes Week 2: Four Courses with Virtual Potluck and Taste

Will Ferrell and Rachel Dratch enjoying a Lover's Feast on SNL

As I shared with you last week, Virtual Potluck is coming together to show you how to make more than just reservations for Valentine’s Day this year. Each week, four of our 12 bloggers will be putting their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation?

So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (see week 1.)

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs:

Check them all out and keep an eye out for next week’s last 4 course Valentine’s Day Menu.

APPETIZER: Tara at Foodie brings us Herbed Smoked Salmon Mousse Croûte — smoked salmon mousse on a grilled toast drizzled with white truffle oil and sprinkled with fresh herbs.

INTERMEZZO: Right here on The Groovy Foody look for Pomegranate, Beet Root and Blood Orange Savory Sorbet served with goat cheese, thyme and crushed almonds.

 

ENTREE: Susan at 30AEATS  Brings on a sexy, Creamy and Savory Fondue (using lobster and beef)

 

 

DESSERT: Theresa at Food Hunter’s Guide whips up a Chocolate Mascarpone & Amaretto Layer Cake

Valentine’s Day Recipe: Pomegranate, Beet Root and Blood Orange Sorbet

Valentine’s Day — synonymous with hearts and the color red.

It has a long history, steeped in blood.

Blood that runs through your veins, pumps from your heart, through your body, quickening your pulse, as your heart flutters and your skin becomes heated, flushed pink– maybe red, in anticipation of the touch of your loved one.

My favorite love poem is by Pablo Neruda.

I share it with you today, not only because it is utterly beautiful but because it speaks to the heart of the dish I have created for you this Valentine’s Day.

Salt Rose (or rose salt, as you like it.)

Sonnet XVII by Pablo Neruda

I do not love you as if you were salt-rose, or topaz,

or the arrow of carnations the fire shoots off.

I love you as certain dark things are to be loved,

in secret, between the shadow and the soul.

I love you as the plant that never blooms

but carries in itself the light of hidden flowers;

thanks to your love a certain solid fragrance,

risen from the earth, lives darkly in my body.

I love you without knowing how, or when, or from where.

I love you straightforwardly, without complexities or pride;

so I love you because I know no other way

than this: where I does not exist, nor you,

so close that your hand on my chest is my hand,

so close that your eyes close as I fall asleep.

This is the root of my dish. The deepest hues of red found in nature, imbue this dish with its ruddy stain and yet — I didn’t wish it to be sweet. Even with citrus and sugared beet and pomegranate, I wanted this dish to be like love — deep, sensual, sometimes dark, with a bit of a bite but paired always with the purity of something creamy, soft and pale in juxtaposition — like joy, like a new baby’s fragrant flesh, like the naiveté of a young lover’s first kiss.

As I thought about the flavor palette for this Intermezzo, I chose beet root for its earthy, dark taste, with just a hint of sweetness; blood orange for its fragrance and hue but also its citric zing; pomegranate for its sour as well as sweet qualities; and then I decided on thyme. Rosemary seemed too obvious and might just overpower, stealing the show but thyme — thyme is a gracious herb, yielding and harmonious, it nurtures and supports other flavors with its warm, aromatics. And thyme fittingly, originates from the  Greek word thymon, meaning “courage.” The kind of courage one must muster to declare your love for the first time — thyme is also long considered an aphrodisiac.

But we were still in danger of being a little too sweet. It lacked ardor, it needed something stronger, like that bite on the neck at the height of passion, to take it over the edge — radish. Sharp, spicy, could turn bitter if used in the wrong proportions. It was risky, like love — radish was perfect.

Pairing it with a creamy, but tart and earthen scented goat cheese, sprinkled with thyme leaves and crushed almonds would ensure a rich, silken mouth-feel, with neither flavor (sorbet nor cheese) becoming overbearing. The almonds would lend the dish some much-needed texture and crunch to round out the experience.

The result was divine.

My husband raved and devoured it.

I ate each bite slowly, luxuriating in the flavor play and textural balance.

Digital camera on the fritz- this is what you get when you go old skool. New pic to come.

A small serving goes a long way.This dish is meant to whet the appetite for a richer meal and the promise of what comes after. . .

Pair it with the drink created especially for it by Otis’ from Taste on The N8tion,  or with a slim glass of dry champagne to cleanse the palate.

But whatever you do — enjoy!

Savory Pomegranate, Beet Root and Blood Orange Sorbet

  • 1 1/2 lbs red beets, trimmed, peeled and cut into four
  • 3 large or 4 med radishes, cleaned, trimmed and cut in two (leave the peel in tact)
  • 1/2 cup pomegranate juice
  • 1/4 cup of fresh squeezed blood orange juice
  • 2 Tbsp honey
  • 3 sprigs of thyme leaves removed and crushed between your fingers
  • 1/4 tsp salt

Preparation:

In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil until they are fork-tender, about 15-20 minutes.

Halfway through cooking time, add the radishes and cook until fork tender as well.

Drain the water.

Process the hot beets and radishes in a food processor or blender with the remaining ingredients, until smooth puree is formed.

Chill the mixture for an hour, finish with an ice cream maker as directed by manufacturer or freeze in an airtight container for another 2 to 4 hours before removing to serve. Let thaw 10 minutes before serving.

Serve with creamy chèvre , topped with a sprinkle of fresh thyme and crushed almonds.


Beer-y Good Hot Wings: Virtual Potluck Tailgate Party with Victory IPA

We love Buffalo wings at my house. When my hubby and I were dating we enjoyed noshing on these spicy wings often. Since then I have learned to make them at home, including some deliciously insane variations like my take on Portland restaurant Pok Pok’s Thai wings (I’ll post this soon!) and the boneless Buffalo hot wing, as well as experimented with other bloggers yummy hot wing dishes like Can You Stay for Dinner’s Buffalo Chicken Egg Rolls(these are insanely good!)

BJs makes a great hot wing plate

So when Lewis Bear Distributing approached us to share three of the beers on their roster for a SuperBowl tailgate recipe party my first thought was– Hot Wings!

Now, I’ve seen loads of recipes for beer battered and beer marinated chicken around here on the “internets,” but none seem to pair the beer marinated chicken with Buffalo sauce. I wondered why– seems like such a natural fit to me. Which is why I decided to do it. And the results were not disappointing!

Photo courtesy of Donna Currie of Cookistry

Some of you may be thinking– where did your Build a Better Me ideals go? How can you go from A Tasty and Healthy New Year to deep fried butter n’ beer basted hot wings?

Two words: Myth and Moderation

THE FRYING MYTH

Yes, frying in oil can be bad for your health but the type of frying we’re talking about here is either shallow frying or frying at the wrong temperature– both of which cause the food to soak up that excess oil, and help to clog your arteries. The kind of frying we’re going to do, done at higher temperatures in a deep fat fryer, happens so quickly that the oil creates a crust, locking in the moisture and creating a seal that keeps the oil from soaking into your food.

You can also use healthful oils like coconut (though in this recipe I’d don’t recommend it because of its unique flavor and the fact that you want the Beer-y goodness to come through.)

From Wikipedia:

If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F).”

MODERATION

Julia Child once said, “Everything in moderation– even moderation.” This woman really knew how to suck the marrow out of life– quite literally. 😉

I like to follow that advice and occasionally throw caution to the wind and have a good hot wing, a gooey hot fudge sundae or a few cocktails.

Though, we’ve already established that deep fat frying is not necessarily bad for you and its generally accepted these days that butter is preferred to trans fats, a whole stick of butter is a little excessive, but NOT if you’re looking for flavor and heat that stays through to the bone. So don’t make these all the time. But make them.

THE OUTCOME

These came out amazing and using the Headwaters Pale Ale by VictoryBrewing, gave them a juicy hoppy goodness that did not overpower the Frank’s Red Hot but rather complimented its heat and flavor. They were Beer-y good!

Ingredients:

  • 2 1/2 Lbs of Fresh Chicken Wings
  • 1  24 oz bottle of Peanut Oil
  • 1/2 cup or 1  stick butter
  • 1 1/2 Cup of Franks Original Red Hot (nothing else is as good and nothing artificial!)
  • 1 bottle of Victory IPA
  • 1 plastic or paper bag of unseasoned flour

Directions:

Using poultry scissors, separate the wings at the joints, discarding the wing end nub.

Marinate the wings in the beer for 2 hours to overnight depending on the depth of beer-y flavor you want.

Preheat oil (use a deep fat fryer and making sure your temperature is right before submerging your wings.

Put the some of the wings in the bag of flour (if using paper, double bag to avoid breakage)

Shake the bag to coat all the wings evenly with flour. Do this in small batches so as to not overload your pan and decrease the temp of your oil.

Once the is hot, place that small amount of wings in the fryer (your fryer should be comfortably full with no wings piled on top of each other — be careful not to overload.)

Fry until they are golden brown

Remove the wings from the fryer and lay them on a cooling rack with paper towels underneath to catch any excess oil that drips off.

Melt the stick butter in a saucepan on medium heat and add the Frank’s Red Hot, whisking to ensure it’s properly mixed and not separating.

Serve the wings tossed or drizzled in the sauce or for those who want a little less heat, serve sauce on the side .

Accompany with ranch or bleu cheese dressing, celery, cucumber and carrots to cool the mouth and an ice-cold beer.

Makes 32 wings

If you like hot wings as much as I do– you might want to check out this Tumblr site called Fuck yeah, hot wings!

For a chance to win some Beer-y tasty swag from Lewis Bear visit the host page at 30AEATS.

The beer was provided for the express purpose of this recipe by Lewis Beer Distributors.The photos are not of my actual hot wings (they looked amazing!) due to a camera malfunction — I hope to get my baby back from the shop today.